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Crab-Stuffed Mushroom Caps

recipe at a glance
Rating: 4/5 4 stars
1 review

ready in: 30-60 minutes
serves/makes:   24
  

recipe id: 44713
cook method: oven, stovetop

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ingredients

24 large mushrooms
1 tablespoon butter
1 small onion, finely chopped
3 ribs celery, finely chopped
2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
1/4 teaspoon seasoned salt
15 ounces crab meat, diced
2/3 cup seasoned dry bread crumbs
2 tablespoons Parmesan cheese
2 tablespoons water or chicken broth
1/2 cup mozzarella cheese, grated

directions

Heat oven to 350 degrees F.

Clean and trim mushrooms, if necessary. Separate mushroom stems from caps. Chop stems; reserve 1/3 cup. Set aside caps.

In a small skillet, heat butter over medium heat. When butter is melted, add onion, celery and 1/3 cup mushroom stems; saute 4 to 5 minutes or until tender. Add garlic, pepper and salt. Remove from heat.

In a medium bowl, combine crab and mushroom stem mixture; mix well. Stir in bread crumbs and Parmesan cheese. Add enough water or broth so filling sticks together but is not too moist.

Line 2 (15- x 10- x 1-inch) baking pans with parchment paper. Place mushroom caps on pans; place a generous amount of filling in each cap. Sprinkle caps with mozzarella cheese.

Bake 15 to 20 minutes or until caps are golden brown and cheese is melted.

added by

phenomenal

nutrition

51 calories, 2 grams fat, 4 grams carbohydrates, 5 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed



REVIEW: recipe rating

We couldn't find mushrooms as large as we would have liked so we had a lot of the filling leftover. Ideally the caps should be about 1 1/2 inches in diameter (or else use more than 24 of the smaller size). Baby bellas would have worked well for this too.