RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6076
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| Recipe Name: |
Mushroom Caps Stuffed with Crab and Wild Rice - Copy - Copy - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
70.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.25
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 to taste salt and pepper
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Directions:
Rince rice through a strainer. Place rice and water in a heavy saucepan, salt is optional. Bring to a boil. Reduce heat to low boil, cover loosely and cook about 45 to 60 minutes, or until rice has puffed. Remove from heat and fluff with a fork, cover tightly and let stand for 5 minutes. Set aside.
Melt butter in saucepan, saute garlic and onion until tender. Add cooked wild rice and crab meat to pan and stir until mixture is warmed thought (but not cooked). Remove from heat. Add egg, parmesan and seasonings. Mix well. Stuff mushroom caps loosely.
Place on a greased cookie sheet and sprinkle with cheddar cheese (or other cheese of your choice). Bake for 10 minutes. |
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| Nutrition per Serving: |
| Calories: |
155 |
Total Carbs: |
3.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
78.7 |
Fat: |
9.1 |
Protein: |
12.26 |
| Fiber: |
0.28 |
Sodium: |
150.39 |
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