A fresh idea for stuffing mushroom caps, Citrus and Crab-Stuffed mushrooms with Grapefruit Tartar Sauce uses grapefruit, a citrus surprise!
Ingredients:
-
8
oz.
mushroom caps
-
4
oz.
lump crabmeat, cooked
-
8
Sunkist® grapefruit, sectioned and chopped (10 sections per serving)
-
2
Tbsp.
green onions, chopped
-
¼
cup
mayonnaise
-
¼
cup
bread crumbs, seasoned
-
¼
tsp.
salt
-
1/8
tsp.
pepper
-
2
oz.
baby lettuce leaves
-
½
cup
Sunkist Grapefruit Tartar Sauce (recipe link provided below)
Instructions: (Makes 8 servings)
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Preheat oven to 425 degrees.
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Wipe mushroom caps with a damp paper towel to clean - do not wash. Remove mushroom stems and chop.
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Combine chopped mushroom stems with crabmeat, Sunkist grapefruit, and green onions, mayonnaise, breadcrumbs, salt and pepper to make stuffing.
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Use a baking pan with edges and coat with non-stick cooking spray. Place mushroom caps on pan and fill each with 1 heaping teaspoon of stuffing.
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Bake mushroom caps in oven for 20 - 22 minutes.
-
Serve mushroom caps warm or refrigerated. Arrange baby lettuce leaves on a serving platter and place mushrooms on top. Serve with Sunkist Grapefruit Tartar Sauce.
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Serving Ideas : Ideal for a holiday buffet table, or serve as a salad course - 4 mushrooms on lettuce leaves.
Nutrition Information (per serving):
Per Serving: 424 Calories; Protein 17.2; Carbs 34; Fat 25; Sat. fat 3; Dietary fiber 4.1; Cholesterol 38; Sodium 1014
Recommended Recipes:
Sunkist Grapefruit Tartar Sauce