Portobellos Stuffed With Crab And Artichoke
|Portobello mushroom||20 Medium|
|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)|
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.
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