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Savory Crab-Stuffed Mushrooms: A Gourmet Twist

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Ingredients

Adjust Servings:
40 ounces from whole mushrooms, stem removed and chopped
2 tablespoons olive oil
1/3 cup diced carrot
1/3 1/3 cup red peppers or 1/3 cup green pepper
2/3 cup diced onion
2 - 4 garlic cloves, minced
1/3 cup white wine
1 egg
8 ounces lump crabmeat
1 - 2 tablespoon chipotle chili sauce
1/3 cup seasoned bread crumbs
1/3 cup shredded mozzarella cheese

Nutritional information

122.5
Calories
44 g
Calories From Fat
5 g
Total Fat
1.2 g
Saturated Fat
41.4 mg
Cholesterol
195.6 mg
Sodium
9 g
Carbs
1.6 g
Dietary Fiber
2.9 g
Sugars
10.8 g
Protein
180g
Serving Size

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Savory Crab-Stuffed Mushrooms: A Gourmet Twist

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    Cuisine:

    Hi Rita

    Lovely recipe! Thanks for sharing.

    I made these with about 6-7 large portabella mushrooms and made as much stuffing as this recipe said and put it all in! I needed more cheese- used about one cup {i love cheese!}. Substituted cayenne pepper powder and ketchup for chipotle sauce. Did not have bell peppers so I did not use those. But with all these changes, it still tasted wonderful.

    Thank you.

    • 60 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Stuffed Crab Mushrooms With a Touch from of Chef Paulag, These are stuffed with tender, lump crab meat, bits of carrots, peppers, onions, and a kick from a hint of chiptole sauce and of course garlic For the seasoned bread crumbs used Seasoned Breadcrumb Mix #102062 by PaulaG , Hi Rita Lovely recipe! Thanks for sharing I made these with about 6-7 large portabella mushrooms and made as much stuffing as this recipe said and put it all in! I needed more cheese- used about one cup {i love cheese!} Substituted cayenne pepper powder and ketchup for chipotle sauce Did not have bell peppers so I did not use those But with all these changes, it still tasted wonderful Thank you , Hi Rita Lovely recipe! Thanks for sharing I made these with about 6-7 large portabella mushrooms and made as much stuffing as this recipe said and put it all in! I needed more cheese- used about one cup {i love cheese!} Substituted cayenne pepper powder and ketchup for chipotle sauce Did not have bell peppers so I did not use those But with all these changes, it still tasted wonderful Thank you


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    Steps

    1
    Done

    In a Hot Pan Heat Oil Add and Saute Peppers, Carrots, Onions, Mushroom Stems, and Garlic Seasoning With Salt and Pepper Cook 4 Minutes.

    2
    Done

    Deglaze With the Wine and Reduce Till Almost Gone.

    3
    Done

    Remove from Heat Add Chiptole Sauce.

    4
    Done

    Lightly Rub Olive Oil on the Top of Each Mushroom and Place Top Down in a Large Baking Pan.

    5
    Done

    Heat Oven to 350 Degrees.

    6
    Done

    Break Egg Into the Veggies Then Adding Bread Crumbs Mix Well.

    7
    Done

    Add Crab Meat and Mix in Lightly.

    8
    Done

    Fill Caps of Mushrooms Distributing Among Them and Top With Shredded Cheese.

    9
    Done

    Bake For 20-30 Minutes.

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    William Norris

    Spice whisperer infusing her dishes with exotic and aromatic flavors.

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