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Crab-filled Portabella Mushrooms





Yields
Makes 4 serivngs

Originally, Cindy LeaVerenz stuffed button mushrooms with this crab mixture to make appetizers. Later, when she planned a dinner with Carolyn Murray, they turned the ingredients into a main dish by switching to large, meaty portabella mushrooms.

 4 portabella mushrooms (4-in.-wide caps)
 6 ounces shelled cooked crab
 2 cups (8 oz.) shredded mozzarella cheese
 3/4 cup thinly sliced green onions
 2 teaspoons Worcestershire
Step 1
1

Rinse mushrooms and pat dry. Remove and chop stems.

Step 2
2

Mix chopped stems with crab, cheese, onions, and Worcestershire.

Step 3
3

Place mushrooms, cup side up, in a buttered 9- by 13-inch pan. Spoon crab mixture equally onto mushrooms, then press lightly to fit within caps.

Step 4
4

Bake in a 350° oven until cheese melts and browns lightly, 20 to 25 minutes. Serve hot.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories240
% Daily Value *
Total Fat 13g17%

Saturated Fat 7.6g38%
Cholesterol 87mg29%
Sodium 365mg16%
Total Carbohydrate 8.4g4%

Dietary Fiber 1.9g7%
Protein 22g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.