Quick Crab Stuffed Mushrooms
Ingredients
The mushrooms
-
16
oz
baby bella mushrooms
The filling
-
3
tablespoons
plain yogurt
-
1
each
egg yolk
-
1
teaspoon
dijon mustard
-
½
teaspoon
lemon zest
-
½
teaspoon
old bay seasoning
-
1
clove
garlic
-
¼
teaspoon
salt
-
⅛
teaspoon
black pepper
-
1
tablespoon
chives
-
2
tablespoons
grated parmesan
-
2
tablespoons
gluten-free breadcrumbs
-
8
oz
fresh lump crab meat
Instructions
- Preheat the oven to 350°F.
- Remove the stems from the mushrooms and slice the bottoms for stability.
- Place the mushrooms in a baking dish.
- In a bowl, mix yogurt, egg yolk, dijon mustard, lemon zest, old bay seasoning, garlic, salt, and pepper.
- Add chives, parmesan, and breadcrumbs to the mixture, then gently fold in the crab meat.
- Stuff each mushroom cap generously with the crab mixture.
- Bake the mushrooms for 20-25 minutes until browned and cooked through.
- Garnish with additional chives and parmesan before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
47
Total fat
1g
Total carbohydrates
3g
Total protein
7g
Sodium
204mg
Cholesterol
41mg
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