Crab-Stuffed Mushrooms

Crab-Stuffed Mushrooms

2

"Buttered Kikkoman Panko Bread Crumbs and imitation crabmeat make quick and delicious stuffed mushroom caps."
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Ingredients

servings 770 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 770 kcal
  • 38%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 158.3g
  • 51%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Heat oven to 375 degrees F. Wipe mushrooms gently with a damp paper towel. Remove and finely chop stems. In a large skillet over medium heat, melt 3 tablespoons of the butter. Add mushroom stems and cook for 5 minutes or until tender. Remove from heat and stir in 1/4 cup of the panko, the shredded crab, onion powder, salt and pepper.
  2. Stuff mushrooms caps with crab mixture and place them stuffing side up on an ungreased rimmed baking sheet. In a small bowl, combine remaining butter and panko. Sprinkle evenly over the tops of the mushrooms and bake for 15 minutes.

Reviews

2

This was a very tasty recipe. I substitued garlic powder for the onion powder. Other than that, I followed the recipe. It was easy to make and very good. Only problem was that I had to cook ...

These were ok. Now I am on the site looking for a recipe to use up the bag of imitation crab. If you make these, think about a way to punch it up, hot sauce or parm might help.