Crab-and-Spinach-Stuffed Mushrooms

Recipe

Appetizer
Crab-and-Spinach-Stuffed Mushrooms

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User Rating

4.25 out of 5 stars
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4 ratings

Recipe Data

25
Servings
15min
Prep
45min
Total

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    Description

    A golden crumb topping on these tasty morsels adds a pleasing crunch to each bite.

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    Servings and Ingredients

    Ingredients
    Serves 25
    QuantityIngredientAdd
    1(8 ounce) package imitation crabmeat
    25medium whole baby bella mushrooms*
    1 ¼ c.Hy-Vee refrigerated spinach dip
    ¼ c.Hy-Vee seasoned bread crumbs
    1 tbsp.Hy-Vee grated Parmesan cheese
    2 tsp.Hy-Vee Select olive oil

    Directions

    1. Preheat oven to 350 degrees. Line a baking pan with foil; set aside.
    2. Chop crabmeat; set aside. Remove stems from mushrooms. Hollow out caps with a spoon or melon baller. Place mushrooms, hollowed side up, in prepared baking pan.
    3. In a medium bowl, combine spinach dip and crabmeat. Divide evenly among mushroom caps, mounding slightly. In a small bowl, combine bread crumbs, Parmesan cheese and olive oil. Sprinkle on top of filled mushrooms. Bake for 30 minutes or filling is heated through.
    4. *Note: To clean fresh mushrooms, wipe them with a clean, damp cloth or rinse them lightly, then dry gently with paper towels.

    Nutrition facts

    Servings

    50 Calories per serving

    Amounts Per Serving

    • Total Fat: 3g
    • Cholesterol: 5mg
    • Sodium: 140mg
    • Total Carbohydrates: 4g
    • Protein: 2g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 0%
    0%
    Iron 0%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Holiday 2016