Crab-Stuffed Mushrooms

Name: Crab-Stuffed Mushrooms
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters black pepper; 118 milliliters bread crumbs; 237 milliliters crabmeat; 118 milliliters cream cheese; 118 milliliters fresh parsley leaves, chopped; 59 milliliters garlic powder; 118 milliliters green onions, chopped; 4 Tbsps Parmesan; 2 portobello mushroom caps, or 10 white mushrooms caps; 237 milliliters salt

Crab-Stuffed Mushrooms might be just the main course you are searching for. This recipe makes 2 servings with 442 calories, 29g of protein, and 24g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, salt, green onions, and a few other things to make it today. To use up the bread crumbs you could follow this main course with the Chocolate Banana Bread as a dessert. From preparation to the plate, this recipe takes about 25 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown.

Ingredients you will need

Breadcrumbs

Cream Cheese

Green Onions

Seasoning

Crabmeat

Mushrooms

Parmesan

Parsley

Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.

Equipment you will use

Oven

Mix ingredients together and store in an airtight container for up to 6 months.

Equipment

Oven

Ingredients

Servings:

59milliliters

black pepper 118milliliters

bread crumbs 237milliliters

crabmeat 118milliliters

cream cheese 118milliliters

fresh parsley leaves, chopped 59milliliters

garlic powder 118milliliters

green onions, chopped 4Tbsps

Parmesan 2

portobello mushroom caps, or 10 white mushrooms caps 237milliliters

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.