Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 24 to 30 large fresh whole mushrooms
- 2 tablespoons melted butter or margarine (approximately)
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 tablespoon water
- 2 cups cooked rice
- 1 cup crab meat, cartilage removed
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/8 teaspoon ground red pepper
- 2 eggs, slightly beaten
- =
Directions
Gently remove stems from mushrooms. Reserve for another use. Brush mushroom caps lightly with butter. Place on cookie sheet.
Combine celery, onion, green pepper and water in small saucepan. Cover and cook until tender crisp; drain. Combine rice, crab meat, salt, poultry seasoning, pepper and eggs. Add cooked vegetables. Mix well. Stuff mixture into mushroom caps with a spoon. Bake at 375 degrees 15 minutes.