Shrimp and Crab Ceviche
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Seafood Stuffed Portabello Mushroom Caps
Serves4
Prep Time15 min
Bake Time
15 min
Time to Table30 min
A starter or main course, this delectable and warm shrimp and crab stuffing in meaty Portabello mushroom caps is a simple gourmet way to put some veggies on your plate. Serves well with a side of greens tossed with a vinaigrette.
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USED IN THIS RECIPE
Ingredients
1 can (106 g) CLOVER LEAF® Cocktail Shrimp, drained & rinsed
1 can (120g) CLOVER LEAF® Chunk Crabmeat or Crabmeat with 15% Leg meat
1 Large egg, lightly beaten
1/4 cup Chopped green onion
2 tbsp Greek yogurt, plain, low-fat or fat free
1 tbsp Lemon juice
1 tsp Worcestershire sauce
1 tsp Chopped garlic
1/4 tsp Black pepper
1/3 cup Parmesan cheese, divided
1/4 cup Breadcrumbs
2 tbsp Chopped parsley, divided
4 Portabello mushrooms caps, large, stems removed
1 tsp Olive oil
Cooking spray
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Preheat oven to 400 F. Line a baking sheet with aluminum foil sprayed with cooking spray.
- In a medium bowl, mix egg, green onion, yogurt, lemon juice, Worcestershire sauce, garlic, and pepper together until combined. Gently fold in half the parmesan cheese, all of the shrimp and crab, 1/4 cup breadcrumbs, and 1 tablespoon parsley.
- Brush the outside of each mushroom caps with olive oil and place on the baking sheet. Fill each mushroom cap with 1/4 of the stuffing. Top each with remaining Parmesan and breadcrumbs.
- Bake for 15 minutes, or until mushrooms are golden and tender.
- Garnish with remaining chopped parsley and serve.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 170 | |
| Fat | 6 g | 8% |
| Saturated Fat | 2 g | |
| Trans | 0.1 g | |
| Saturated + Trans | 11% | |
| Carbohydrate | 13 g | |
| Fibre | 2 g | 7% |
| Sugars | 4 g | 4% |
| Protein | 18 g | |
| Cholesterol | 145 mg | |
| Sodium | 540 mg | 23% |
| Potassium | 400 mg | 9% |
| Calcium | 200 mg | 15% |
| Iron | 2.25 mg | 13% |
