Crab Stuffed Mushroom Caps
Nutrivore Score: 420
Ingredients
- 1 tablespoon olive oil
- 1 medium shallot minced
- 1 clove garlic minced
- 8 ounces cremini mushrooms caps only (1 1/2 to 2 inches in diameter)
- 6` ounces crab meat canned and drained
- 2 tablespoons parsley fresh and chopped
- 1 teaspoon lemon zest
- 1/8 teaspoon salt
- 3 tablespoons mayonnaise
Instructions
- Preheat oven to 350F. Line a rimmed baking sheet with parchment paper or a silicone liner.
- In a small skillet, heat olive oil over medium-high heat. Add shallot and cook until browned, about 3 to 4 minutes. Add garlic and cook 1 more minute. Remove from heat and let cool.
- Remove stems from mushrooms. Using a paring knife or melon baller, carefully cut away the gills and scoop out some of the mushroom interior to make a deep well for the crab stuffing. Arrange on prepared baking sheet. (Discard stems and gills or save for Mushroom Soup.)
- In a small bowl, mix together crab meat, parsley, lemon zest, salt, mayonnaise, and sautéed shallots and garlic. Spoon mixture into mushroom caps, to level with the top of the mushroom or slightly rounded over the top.
- Bake for 15 minutes, until mushrooms are cooked and stuffing is bubbling. Serve warm.
Nutrition
Nutrition Facts
Crab Stuffed Mushroom Caps
Amount per Serving
Calories
153
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
4
g
Cholesterol
22
mg
7
%
Sodium
499
mg
22
%
Potassium
284
mg
8
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
10
g
20
%
Vitamin A
186
IU
4
%
Vitamin C
8
mg
10
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Substituting with white button mushrooms is a perfectly fine nutrient-dense choice.