![](https://cdn.statically.io/img/www.allrecipes.com/thmb/3wM8aTHYrbK_GzENp7p5JXcBZRQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1066045-4922f571d4a84819b47dc0352c372678.jpg)
Ingredients
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1 pound large mushrooms
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1 ½ tablespoons vegetable oil
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4 tablespoons butter
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¼ cup minced onion
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1 (6 ounce) can crab meat, drained
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¼ cup cream cheese, softened
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1 egg, lightly beaten
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2 cups fresh bread crumbs
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2 tablespoons chopped fresh parsley
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½ teaspoon salt
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¼ teaspoon ground black pepper
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
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Clean mushrooms and remove stems. Chop enough stem to yield one cup. Use a pastry brush to brush the caps with vegetable oil.
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In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool.
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In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet.
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In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps.
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Bake for 15 minutes.
Nutrition Facts (per serving)
200 | Calories |
11g | Fat |
18g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 200 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 5g | 25% |
Cholesterol 52mg | 17% |
Sodium 390mg | 17% |
Total Carbohydrate 18g | 6% |
Dietary Fiber 2g | 5% |
Total Sugars 2g | |
Protein 9g | 18% |
Vitamin C 3mg | 3% |
Calcium 69mg | 5% |
Iron 2mg | 9% |
Potassium 275mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.