Crab Stuffed Mushroom Caps
|Chopped onion||3 Cup (48 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Capers||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Mayonnaise||1 Cup (16 tbs)|
|Dry sherry||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Melted butter/Margarine||1 1⁄2 Cup (24 tbs)|
Clean mushrooms with damp paper towels.
Remove stems and chop; set aside.
Place mushroom caps in a shallow baking pan.
Saute mushroom stems and onion in 1/2 cup butter in a skillet until tender.
Remove from heat, and set aside.
Sprinkle crabmeat with lemon juice.
Add sauteed mushrooms and next 5 ingredients; mix well.
Stir in mayonnaise and sherry.
Spoon mushroom mixture into mushroom caps; sprinkle with cheese.
Drizzle remaining butter over mushrooms.
Bake at 350Â° for 20 minutes.
Calories 844 Calories from Fat 614
% Daily Value*
Total Fat 70 g108.3%
Saturated Fat 31.5 g157.6%
Trans Fat 0 g
Cholesterol 255.2 mg85.1%
Sodium 1484.5 mg61.9%
Total Carbohydrates 24 g8%
Dietary Fiber 5.2 g20.7%
Sugars 10.4 g
Protein 35 g70.7%
Vitamin A 31.3% Vitamin C 83.2%
Calcium 28.2% Iron 12.2%
*Based on a 2000 Calorie diet