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1 serving
Original recipe yields 1 serving
1 pkg large fresh mushrooms
3/4 cup imitation crabmeat, thawed
1/2 cup bread crumbs
1 Tbsp olive oil
1 Tbsp melted butter
1 tsp Worcestershire Sauce
1/2 tsp dried sage or 2 leaves fresh sage, torn
Salt and pepper to taste
3 Tbsp parmesan cheese
1/4 onion, finely minced
1 clove garlic, finely minced
1 long scallion, finely chopped
1/4 cup fresh parsley, finely minced
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Let's Make It
1
Wipe the mushrooms with a clean, dry towel and cut off the stems. In a large bowl, mash the crabmeat with a fork. Add remaining ingredients and carefully mix with a spoon until combined.
2
Preheat oven to 350°F. Line a large baking sheet with foil. Spray foil with a non-stick vegetable oil spray. Using a teaspoon, fill each mushroom cap with the filling. Place each mushroom cap on the prepared baking sheet.
3
Bake stuffed mushrooms for 10 to 15 minutes or until the filling is nicely browned and heated through. Serve on a warm platter. Enjoy!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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