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Crab & Leek Stuffed Portobellos

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  • 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® Real Mayonnaise
  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories300
Calories from Fat170
Total Fat19g
Saturated Fat2.5g
Trans Fat0g
Cholesterol35mg
Sodium870mg
Total Carbs20g
Dietary Fiber2g
Sugars3g
Protein14g
Calcium6%
Iron8%
Vitamin C60%
Vitamin A10%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 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.