Crab and Fontina-Stuffed Mushrooms
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- Prep 30min
(about 1 1/2-inch) cremini or baby bella mushrooms, washed and stems removed (about two 8-oz packages)
cup Progresso™ plain panko crispy bread crumbs
tablespoon butter, melted
cup shredded fontina cheese (3 oz)
tablespoons chopped green onions
tablespoons shredded Parmesan cheese
teaspoon Old El Paso™ Seasoning Mix seafood
teaspoons grated lemon peel
teaspoon chopped fresh dill weed
Heat oven to 400°F. Lightly grease 13x9-inch pan.
Toss mushroom caps with olive oil; place stem-side down in pan. Bake 12 minutes; remove, and drain any liquid from pan. Turn mushrooms over for stuffing.
Meanwhile, in medium bowl, mix bread crumbs and melted butter. Add fontina cheese, crabmeat, green onions, Parmesan cheese, seasoning, lemon peel, dill weed and salt; stir well to blend. Divide, and scoop mixture into mushroom caps. Bake 10 to 12 minutes or until cheese is melted and filling is lightly browned.
- White mushrooms can be substituted for cremini mushrooms in this recipe.
- Want to add a little heat? Add 1/4 teaspoon ground red pepper (cayenne) to the crab filling.
Serving Size: 1 Stuffed Mushroom
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.