It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Barbara Eden's Crab-Stuffed Mushrooms
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- #82304
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
24 large mushrooms
2 1/2 teaspoons olive oil
4 tablespoons grated Romano cheese
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces cream cheese, softened
1 1/2 tablespoon bread crumbs
4 ounces crab meat, rinsed and TOSSED WITH
1 tablespoon fresh lemon juice
1/2 lemon, juiced
1 1/2 teaspoon cognac
1 teaspoon Dijon mustard
directions
Remove mushroom stems. Combine 2 tablespoons of the Romano cheese with remaining ingredients in a bowl; beat with mixer for 5 minutes. Fill mushrooms with a 1/2-inch crown left on top.
Lightly butter a large baking sheet and arrange stuffed mushrooms with a space between. Bake 10 minutes. Remove mushrooms from oven; sprinkle with remaining 2 tablespoons Romano cheese. Preheat broiler.
Place mushrooms under broiler until cheese melts and is golden.
added by
pigger
nutrition data
53 calories, 4 grams fat, 2 grams carbohydrates, 2 grams protein per serving. This recipe is low in carbs.
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reviews & comments
April 4, 2010
I wanted a recipe that really celebrated dungeneous crab meet fresh from the Oregon Coast and this totally fits the bill - My fisherman brothers gave this a 10! The romano cheese is perfect. I did not use as much cognac and half the mayo in subsequent tries. These have become a staple at Christmas get togethers and today I am surprising my family for Easter. Who would think the genie had this in her recipe? Enloy!
January 3, 2009
I used Portabello mushrooms for this one and stuffed 8 large mushrooms for a main. The only modification I made was to use 2 Tbsp of finely minced onion and baked them for 40 minutes at 350 degrees. There is no oven temp noted on this recipe. They were the best mushrooms I've ever had and my wife agreed wholeheartedly!