Crab Stuffed Mushrooms

Servings: 16

Nutrition per serving: 64 Calories, 2g Carbohydrates, 4g Fat, 5g Protein, 0g Sugar

By Deanna Hill

 

Ingredients

 

1.5 Pounds Mushrooms (approx. 16 medium size mushrooms)

1 Can (120 grams) Lump crab meat

1/3 Cup Panko Breadcrumbs

1/3 Cup Shredded parmesan cheese

1 Large egg

3 Tbsp Chopped fresh chives

2 Cloves Garlic, crushed

1 Tbsp Olive oil

Pinch Salt

 

 

Directions

 

Preheat oven to 350 degrees

 

1. Wash mushrooms, remove stems and set aside.  Pat caps dry with paper towel and place in baking dish

2. In a bowl, mix crab meat, breadcrumbs, parmesan cheese, and chives

3. Finely chop stems, then in a small pan, heat oil over medium heat.  Add stems, garlic and salt and sauté until stems are soft.

4. Add stems to crab mixture, then add egg and mix well

5. Fill each cap with mix (don’t be afraid to pile high) and return caps to baking dish

6. Bake at 350 degrees for approx. 22 min, then turn to broil and broil 2-3 minutes until tops are brown.

7. Remove from oven and serve

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