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    You are in: Home / Recipes / Spinach & Crab Stuffed Portabella Mushrooms Recipe
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    Spinach & Crab Stuffed Portabella Mushrooms

    Average Rating:

    3 Total Reviews

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    • on August 17, 2008

      I used Swiss cheese as suggested by a previous user, and also added some minced garlic from a jar to the spinach mixture. Still, it wasn't very flavorful and I wouldn't make it again.

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    • on March 24, 2006

      The local grocery was out of portobellos, so I had to make do with regular mushrooms. I also used regular canned crabmeat instead of lump - I like the texture better in mixes like this. I enjoyed them quite a bit. As an appetizer, it was AWESOME! I'm serving some to my in-laws tomorrow night (I made extra mix, so I'd have some available). I'm looking forward to trying this with Portabellos, too!

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    • on January 08, 2005

      I tried out this recipe on New Years Eve. Four of us were spending a quite evening with good food and wine. We all found the recipe to be bland but all the ingredients we liked. If I make it next time I will try maybe swiss cheese and saute the spinach with some onion and garlic.

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    Nutritional Facts for Spinach & Crab Stuffed Portabella Mushrooms

    Serving Size: 1 (220 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 275.8
     
    Calories from Fat 99
    35%
    Total Fat 11.0 g
    16%
    Saturated Fat 5.3 g
    26%
    Cholesterol 138.7 mg
    46%
    Sodium 1005.8 mg
    41%
    Total Carbohydrate 16.8 g
    5%
    Dietary Fiber 4.7 g
    18%
    Sugars 3.4 g
    13%
    Protein 29.5 g
    59%

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