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Crab-Stuffed Mushroom Caps
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- #44713
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
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 data
51 calories, 2 grams fat, 4 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
November 29, 2005
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.