Crab and Fontina-Stuffed Mushrooms
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- Prep 30min
- Total55min
- Servings24
Stuffed mushrooms get a new twist with fontina cheese, lemon and fresh dill. These easy stuffed mushrooms are perfect for entertaining, and cleanup is quick and easy.MORE+LESS-
Ingredients
24
(about 1 1/2-inch) cremini or baby bella mushrooms, washed and stems removed (about two 8-oz packages)
1/4
cup Progresso™ plain panko crispy bread crumbs
1
tablespoon butter, melted
3/4
cup shredded fontina cheese (3 oz)
2
tablespoons chopped green onions
2
tablespoons shredded Parmesan cheese
1
teaspoon Old El Paso™ Seasoning Mix seafood
2
teaspoons grated lemon peel
1
teaspoon chopped fresh dill weed
Steps
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1
Heat oven to 400°F. Lightly grease 13x9-inch pan.
2
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.
3
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.
Expert Tips
- 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.
Nutrition Information
Nutrition Facts
Serving Size: 1 Stuffed Mushroom
- Calories
- 40
- Calories from Fat
- 20
% Daily Value
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 110mg
- 5%
- Potassium
- 105mg
- 3%
- Total Carbohydrate
- 2g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 0%
- 0%
Exchanges:
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.
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