Search
by Ingredient

Stuffed Mushrooms with Crabmeat

StarStarStarEmpty starEmpty star

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
12 each mushrooms
large
Camera
1 package soup mix, vegetable, dry *
6 ounces crab meat
frozen, **
Camera
½ cup sour cream
yogurt, plain
Camera
3 tablespoons bread crumbs
plain, dry
Camera
1 tablespoon dill weed
snipped, fresh or 1 tablespoon dill weed, dried
Camera
3 dashes red hot pepper sauce * Camera
teaspoon black pepper Camera
2 tablespoons butter
or margarine, melted
Camera
Trans-fat Free, Low Carb

Directions

  • Crabmeat is to be thawed and squeezed dry.

Preheat oven to 350℉ (180℃).

Remove and finely chop mushroom stems.

In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper.

Set aside.

On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter.

Bake 15 minutes or until tender.

Makes about 12 appetizers.

MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead.

Simply prepare and stuff as above.

Cover and refrigerate. To serve, brush with butter then bake as above.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 168 67% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 177mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 17g
Vitamin A 8% Vitamin C 4%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe