Photo: Elle Hughes
Estimated Nutrition (whole recipe, rough)
901
Calories
57g
Protein
28g
Fat
106g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Soup | not in our table | 0 |
| Meat | not in our table | 0 |
| Sauce | 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
- 12 ea . large mushrooms
- 1 envelope vegetable soup mix
- 6 oz (220 g ) crab meat
- ½ cup (120 ml ) sour cream or plain yogurt
- 3 tbsp plain dry bread crumbs
- 1 tbsp fresh dill (optional)
- 2 dashes hot pepper sauce
- ⅛ tsp pepper (or to taste)
- 2 tbsp butter , melted
Directions
1
Preheat oven to 350°F (180°C).
2
Remove and finely chop mushroom stems.
3
In a bowl, combine chopped mushroom stems, vegetable soup mix, crabmeat, sour cream, bread crumbs, dill, hot pepper sauce, and pepper. Set aside.
4
On lightly greased baking sheet , arrange mushroom caps; stuff with crabmeat mixture, then brush with butter.
5
Bake 15 minutes or until tender.
Recipe sourced from
wikibooks