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Portobellos Stuffed With Crab And Artichoke

Diet.Guru's picture
  Portobello mushroom 20 Medium
  Cooking spray 1
  Chopped artichoke hearts 1 Cup (16 tbs), thawed
  Crabmeat 10 Ounce, picked over to remove cartilage and shells
  Gruyere cheese 4 Ounce, grated
  Mayonnaise 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon

1. Heat oven to 400°F. Scrape gills out of mushroom caps with a soup spoon.
2. Heat a medium nonstick skillet or ridged grill pan over medium heat until hot; lightly coat with cooking spray. Add mushrooms, top-side down, in batches if necessary; partially cover and cook until juices collect on top, 3 to 4 minutes. Turn and cook 3 minutes longer. Transfer to a jelly-roll pan.
3. Combine artichoke hearts, crab, and cheese in a bowl. Stir in mayonnaise, salt, and pepper; stuff mushroom caps with a heaping tablespoon, mounding in center.
4. Bake mushrooms until hot and lightly browned, about 20 minutes; if you prefer a bit of a crust, broil for 2 to 3 minutes. Serve hot.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2825 Calories from Fat 1559

% Daily Value*

Total Fat 177 g272.5%

Saturated Fat 34.4 g171.8%

Trans Fat 0 g

Cholesterol 521 mg173.7%

Sodium 4362.9 mg181.8%

Total Carbohydrates 185 g61.7%

Dietary Fiber 57 g227.8%

Sugars 64.5 g

Protein 170 g339.2%

Vitamin A 21.9% Vitamin C 134.4%

Calcium 178% Iron 119.2%

*Based on a 2000 Calorie diet

Portobellos Stuffed With Crab And Artichoke Recipe