Crab Stuffed Mushrooms
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
161
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 161 cal. | (8 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 31.3 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 847 mg | (21 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 110 μg | (55 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 button Mushroom
- 1 garlic clove
- 2 Tbsps parsley
- 300 grams Crabmeat (canned)
- 2 Beefsteak tomato
- 2 scallions
- salt
- freshly ground peppers
- 3 Tbsps lemon juice
- 2 Tbsps Corn oil
- lemon zest (for garnish)
Preparation steps
1.
Rinse the mushrooms and carefully unscrew the stems. Chop the stems very finely and place in a bowl. Add the garlic and mash.
2.
Chop the crab meat and combine with the parsley in the bowl.
3.
Blanch the tomatoes for a few seconds. Peel, quarter, remove the seeds and finely chop. Rinse the scallions and cut into thin rings. Combine with the tomatoes and add to the bowl. Add the lemon juice and oil. Season with salt and pepper and mix well. Fill the mixture into the mushroom caps. Garnish with lemon peel strips and serve with toast.
