Fans of portobello mushrooms will make these delectable treats again and again. Pat Ford from Southampton, Pennsylvania fills them with a tasty blend of crabmeat, cheese and sweet red pepper.
This recipe is:
Nutritional Facts 1 serving (1 each) equals 412 calories, 31 g fat (8 g saturated fat), 99 mg cholesterol, 613 mg sodium, 5 g carbohydrate, 1 g fiber, 27 g protein.
Originally published as Crab-Stuffed Portobellos in
Taste of Home
April/May 2007, p56
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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