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Ingredientes
- 12 ounce white mushrooms cleaned, and
- Â Â stems removed
- 1 lb lump crabmeat picked over for
- Â Â shells and cartilage
- 1 tsp minced garlic
- 1/2 c. minced pickled jalapenos
- 1/4 lb pepper Jack cheese grated
- 1 tsp Worcestershire sauce
- 1 tsp warm sauce
- 1/2 tsp salt
- 1/4 c. mayonnaise
- 2 ounce Parmigiano-Reggiano cheese grated
- 2 x radicchio heads cut in half,
- Â Â and grilled
Direcciones
- Preheat the oven to 350 degrees. Place mushroom caps on a baking sheet lined with parchment paper.
- In a large bowl, mix together crabmeat, garlic, jalapenos, pepper Jack, Worcestershire sauce, warm sauce, salt, mayonnaise and Parmigiano-Reggiano.
- Place a heaping Tbsp. of the crab mix into the cap of each mushroom. Bake the mushroom caps for 30 min. Serve hot with grilled radicchio.
- This recipe yields 8 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 8 servings | |
| Calories 125 | |
| Calories from Fat 60 | 48% |
| Total Fat 6.75g | 8% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 384mg | 16% |
| Potassium 404mg | 12% |
| Total Carbs 3.0g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.35g | 1% |
| Protein 13.35g | 21% |
