Recipe: Crab-Stuffed Mushrooms

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Recipe: Crab-Stuffed Mushrooms

Image from Taste of Home

By Rebecca Fending 

Mushrooms are great not only for cooking, but also for our bodies. Being a low-calorie source of protein, fiber and antioxidants, you can’t go wrong with featuring this fungi in any meal. They also contain a high number of B vitamins, helping boost your immune health and brain function.

It’s not just mushrooms that offer significant health benefits in this recipe, but also crab! Crab is a lean protein choice that doesn’t have much fat, but instead has omega-3 fatty acids, which help promote skin, eye, heart and brain health as we age.

Cute but a little funny looking, crab is a great source of protein and omega-3 acids–great for the aging body! Image from Pixabay

Mushrooms are typically in season at all times in Florida, so if you’re looking for a new recipe to spice up the normal rotation, these stuffed mushrooms are sure to do the trick. Light, low-card but still so satisfying, these mushrooms are sure to be a great meal during the week, or even as an appetizer when hosting. 

Just look at these fun guys! Or… fungi. Image from Pixabay

Crab-stuffed Mushrooms

Ingredients: 

-4 to 6 large portabella caps (or a package of baby portabellas for bite-sized portions) 

-Two 6 oz. cans of lump crab meat, or fresh crab equivalent 

-4 to 6 oz. room temperature cream cheese 

-¼ cup each of grated parmesan and shredded mozzarella cheese 

-¼ cup mayonnaise 

-1/3 cup of finely chopped green onions (yellow works, too) 

-2 cloves fresh minced garlic 

-1/2 teaspoon each of garlic powder, onion powder and Old Bay seasoning 

-Salt and pepper to taste 

Optional: ½ tablespoon of your favorite hot sauce 

  1. Preheat your oven to 375 degrees Fahrenheit.  
  1. Clean your portabellas and wipe away any excess moisture or dirt. Place the mushroom caps gill side up on a parchment paper lined baking sheet and set aside.  
  1. In a bowl, combine the remainder of your ingredients. Once well combined, spoon the crab filling into your mushroom caps. Top with any extra cheese you may like. 
  1. Bake for 15 to 20 minutes or until the cheese and filling is golden and bubbling. Serve immediately.  
Image from the Wicked Noodle

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