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May
04
2016

Crabmeat Stuffed Mushrooms

Ingredients

  • 2 tablespoons butter
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup sliced green onions
  • 1/4 cup chopped parsley
  • 1/2 cup fresh bread crumbs
  • 16 medium to large mushrooms, washed, stems removed and chopped
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 1 (6 oz) can Chicken of the Sea® Lump Crabmeat, drained

 

Directions

  1. Preheat oven to 375˚F.
  2. In large skillet, melt butter.
  3. Sauté bell peppers, green onions and parsley until tender.
  4. Add chopped mushroom stems and mix until mushrooms give up their liquid and begin to dry; remove from heat.
  5. Add bread crumbs and seasonings; fold in crab.
  6. Using a tablespoon, heap the mixture into the mushroom cap.
  7. Bake for 10-15 minutes or until mushrooms are tender.

 

**Add a Little Twist: These mushroom caps are also delicious with cooked shrimp, lobster, or clams.

Nutritional Info

Serving Size 1 mushroom; Calories 35; Calories from Fat 15; Saturated Fat 1; Carbohydrates 4; Fiber <1; Sugars 1; Protein 2; Cholesterol 10; Sodium 180; Vitamin A 6%; Vitamin C 10%; Calcium 2%; Iron 2%;

Recipe source:www.chickenofthesea.com

 

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