Buttered Kikkoman Panko Bread Crumbs and imitation crabmeat make quick and delicious stuffed mushroom caps.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees F. Wipe mushrooms gently with a damp paper towel. Remove and finely chop stems. In a large skillet over medium heat, melt 3 tablespoons of the butter. Add mushroom stems and cook for 5 minutes or until tender. Remove from heat and stir in 1/4 cup of the panko, the shredded crab, onion powder, salt and pepper.

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  • Stuff mushrooms caps with crab mixture and place them stuffing side up on an ungreased rimmed baking sheet. In a small bowl, combine remaining butter and panko. Sprinkle evenly over the tops of the mushrooms and bake for 15 minutes.

Nutrition Facts

770 calories; protein 20.9g 42% DV; carbohydrates 158.3g 51% DV; fat 8.1g 12% DV; cholesterol 13.9mg 5% DV; sodium 392.1mg 16% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/16/2011
This was a very tasty recipe. I substitued garlic powder for the onion powder. Other than that I followed the recipe. It was easy to make and very good. Only problem was that I had to cook them longer to get the mushroom caps softer. I ended up putting a little water in the bottom of the pan and covered it with foil; then baked another 10 minutes. I would definitely make them again. Read More
(24)

Most helpful critical review

Rating: 2 stars
12/15/2016
These were ok. I was looking for a recipe to use up a bag of imitation crab. If you make these think about a way to punch it up hot sauce or parm might help. Read More
(3)
7 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
06/16/2011
This was a very tasty recipe. I substitued garlic powder for the onion powder. Other than that I followed the recipe. It was easy to make and very good. Only problem was that I had to cook them longer to get the mushroom caps softer. I ended up putting a little water in the bottom of the pan and covered it with foil; then baked another 10 minutes. I would definitely make them again. Read More
(24)
Rating: 2 stars
12/15/2016
These were ok. I was looking for a recipe to use up a bag of imitation crab. If you make these think about a way to punch it up hot sauce or parm might help. Read More
(3)