Crab & Leek Stuffed Portobellos
Cook up Knorr’s easy to make stuffed portobello mushroom recipe made with a few simple ingredients including crab, leeks and mayonnaise.
Calories
300 (1 serving)
Calories from Fat
170 (1 serving)
Total Fat
19g (1 serving)
Saturated Fat
2.5g (1 serving)
Cholesterol
35mg (1 serving)
Sodium
870mg (1 serving)
Total Carbs
20g (1 serving)
Dietary Fiber
2g (1 serving)
Sugars
3g (1 serving)
Protein
14g (1 serving)
Calcium
6% (1 serving)
Iron
8% (1 serving)
Vitamin C
60% (1 serving)
Vitamin A
10% (1 serving)
- 1 package Knorr ® Leek recipe mix
- 1/2 cup boiling water
- 6 ounces fresh lump or refrigerated crabmeat or frozen crabmeat, thawed and drained
- 1/4 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo
- 1/3 cup fresh bread crumbs
- 1 small red bell pepper
- 1/4 tsp. hot pepper sauce *
- 4 large portobello mushrooms, stems and ribs removed
- 2 Tbsp. olive oil
Directions
Print1. Take mushrooms where they've never gone before... Preheat oven to 425°.
2. Combine Knorr® Leek recipe mix with boiling water and let stand 5 minutes. Stir in crabmeat and next four ingredients; set aside.
3. Lightly brush bottoms of mushrooms with olive oil, then stuff mushrooms with crabmeat mixture.
4. Arrange mushrooms a baking sheet and bake for 20 minutes or until mushrooms are tender.
