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Crab-Stuffed Mushroom Caps

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Rating: 4/5
1 review

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

recipe id: 44713
cook method: oven, stovetop

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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


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.

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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: 4 star 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.

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