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Easy recipe: crab stuffed mushrooms with delicious cream cheese.

500 grams of soft cheese
Mushrooms (your choice)
2 tablespoons of grated Parmesan cheese
1 tablespoon of chopped fresh parsley, and a pinch of salt

For the filling:
About 400 grams of room-temperature soft cream cheese
About 300 grams of finely chopped crabmeat
5 cloves of minced garlic
a pinch of dried oregano
½ teaspoon of paprika
½ teaspoon of black pepper
¼ teaspoon of salt

Preheat the oven to 160 degrees . Prepare a baking tray lined with baking paper.

Split the stems from the mushrooms, discarding the stems and placing the mushroom caps on the baking sheet spaced apart from each other. Salt the mushroom caps.


In a large bowl, prepare and combine all the filling ingredients and mix until the mixture is well blended, with no lumps of cream cheese. Fill the mushroom caps with the mixture thus formed. Sprinkle the parmesan cheese evenly over the stuffed mushrooms.


Bake at about 160 degrees until the mushrooms become very tender and the stuffing is nicely browned on top, about 20 to 25 minutes. Sprinkle with parsley and serve hot.


Calories 160
Total fat 11 g
Saturated fat 7 g
Trans fat 0 g
Cholesterol 58 mg
Sodium 390 mg
Potassium 300 mg
Total carbohydrates 5.5 g
Fiber 0.5 g
Sugars 0 g
Protein 9 g