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    Crab Stuffed Portobello Mushrooms - 7/24/2007 5:24:09 PM
    Associate Recipe Consultant Gail

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    Click items underlined in blue for links to additional information.   

    __________________________________________________________________________
    Crab Stuffed Portobello Mushrooms
    __________________________________________________________________________
    From member SingingRozebud

    BMOS Note: This recipe from early 2003 was brought to my attention today. Because the original recipe listed the quantity of crab in a unit of measure we don't usually use (1-2 cups, depending upon need) I've gone ahead and used a rough equivalent in ounces. (My sources indicate 1 cup would be roughly equivalent to 6 1/2 oz) Based upon amount of other ingredients in this recipe, I'd suspect the larger amount of crab would be more in keeping with the rest of the ingredients.

    Before assembling this recipe, please be sure to weigh out the amount of crab you're starting with, so you'll be able to divvy up your portions accordingly.


    • 6 - 12 oz crab (depending on how much meat you need)
    • 10 oz package frozen nsa chopped spinach (I cooked my own fresh)
    • 1½ lb portobello mushrooms (I got two large ones)
    • ¼ cup chopped onions
    • 2 cloves garlic, minced (I put in 2 teaspoons of already minced garlic)
    • ½ teaspoon dried basil, crushed
    • ½ dried oregano, crushed
    • ¼ teaspon ground ginger
    • ¼ cup white wine
    • 1 tablespoons balsamic vinegar
    Thaw spinach (or cook) then drain well by squeezing access liquid from it. Remove stems from mushrooms (in case with extra large portobello mushrooms, also carve out some of the insides with a spoon). Set tops aside. Chop enough mushroom stems to make 2 cups (I kept all for the large portobello mushrooms). In a skillet cook shopped mushrooms stems (or insides), onion, garlic, white wine and balsamic vinegar until onion is tender but not browned. Add thawed spinach. Cooker over low heat till most of the liquid is evaporated. (If still too much than set aside excess in extra bowl but leave some in skillet). Stir basil, oregano and ginger into spinach mixture until saturated. Add crab and stir until mixed (stirring too much will cause crab to separate and disappear into mixture). Spoon mixture into mushrooms tops.

    Place stuffed mushroom tops in the nonstick baking pan or casserole. Brush access liquid over sides and top of stuffed mushrooms. Bake in a 425 degree oven for 10-15 minutes (20 minutes if extra large portobellos) or until mushrooms are tender. Voilà!

    Note from author: The first time I did this I added rice to the mixture which made the mixture very bland. I suggest using some of the left over cooking liquid to pour over a side of rice or potatoes for your carb.


    Compatible with Body Type:
    Breakfast A-B-C-D-E
    Morning Snack A-B-C-D-E
    Lunch A-B-C-D-E
    Afternoon Snack A-B-C-D-E
    Dinner A-B-C-D-E
    PM Snack A-D-E

    This Recipe Contains: Protein B, Free Veggies

    How do I measure out a serving?
     

    Effective February 2013, I'll be moving on to other Provida adventures and will no longer be part of the 6WBM staff.   I've enjoyed working with you all and wish you the best with your weight loss endeavors.

     
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    RE: Crab Stuffed Portobello Mushrooms - 7/27/2007 12:21:41 PM
    edever

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    Dumb question...can you use imitation crab or canned?
     
     
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    RE: Crab Stuffed Portobello Mushrooms - 7/27/2007 4:21:31 PM
    Associate Recipe Consultant Gail

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    Would depend upon whether salt is added.
     

    Effective February 2013, I'll be moving on to other Provida adventures and will no longer be part of the 6WBM staff.   I've enjoyed working with you all and wish you the best with your weight loss endeavors.

     
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    Re: Crab Stuffed Portobello Mushrooms - 8/15/2007 10:47:20 AM
    Maxi2007

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    I just started the plan and I'm desperite for something other than chicken. So when I saw crab and mushrooms, I thought I hit the jackpot....

    I am a type B and how would I know how much of this to eat.

     
    ***Maxi***
     
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    Re: Crab Stuffed Portobello Mushrooms - 8/15/2007 12:07:32 PM
    Fluff_n_Stuff

    A|2|2|2

    Body Type: A
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    Start Weight: 330
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    There's a link at the bottom of the recipe for "How do I measure out a serving".  It's a brief paragraph to read and it explains how to measure any recipe containing mixed ingredients far better than I could try to bumble my way through it.Smile
     
    My Week 1: 330 (Ugh!!) Mom's Week 1: 242
    My Week 2: 320 (Woohoo!!) Mom's Week 2: 237
    My Week 3: Mom's Week 3:
    My Week 4: Mom's Week 4:
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    My Ticker:




    Mom's Ticker:


     
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    Re: Crab Stuffed Portobello Mushrooms - 5/25/2008 7:09:46 PM
    magicmistic

    Before/After

    B 4/2/2

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    Smart Behavior: Emotional Eater (big time)
    Start Weight: Highest-266, 1st 6WBM-217, Restart-216.6
    Current Weight: 244.3 (back up from low of 155)
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    Has anyone ever found crab that is NSA other than by getting it in the shell and picking the meat yourself?

    The canned varieties I looked at all had not only salt, but also sugar. The frozen bagged varieties all had salt or Sodium Triwhateveritis.

    Fo
    r what it's worth, the author of the book "
    No Salt, Lowest Sodium Cookbook" says that crab is a no-no for those on medical salt-restricted diets, no matter what, because of the high amount of sodium occurring naturally in it. So is this not a concern for us? Crab is listed as an acceptable B protein.

    TIA,

    Deb

     

     

     
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    Re: Crab Stuffed Portobello Mushrooms - 5/26/2008 11:39:31 AM
    Associate Recipe Consultant Gail

    Before/After

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    Start Weight: 164.4
    Current Weight: reached goal 1/25/05
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    Because few people tend to answer questions in this forum (other than Yours Truly, whose presence seems to effectively scare away some posters Wink ) I'm going to suggest that in cases where you're looking from feedback from others, you may do better to post in another forum where others are apt to see your question and offer their feedback.   Offhand, I'm inclined to think simply that some foods may not be available in plan friendly convenience forms (something our members in Australia can certainly vouch for) in which case you have to weigh the options available to you:  use it fresh, not use it at all, or use what is available to you being aware it's not going to give you the best weight loss results.

    I cannot comment on something from another weight loss source, simply say that if a food is listed in our materials, apparently testing showed that people still were able to experience satisfactory weight loss it as an occasional component of their diets.  Perhaps the issue is that those who are medically restricted must follow even stricter guidelines than we do?


     

    Effective February 2013, I'll be moving on to other Provida adventures and will no longer be part of the 6WBM staff.   I've enjoyed working with you all and wish you the best with your weight loss endeavors.

     
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    Re: Crab Stuffed Portobello Mushrooms - 5/26/2008 5:25:04 PM
    magicmistic

    Before/After

    B 4/2/2

    Body Type: B
    Smart Behavior: Emotional Eater (big time)
    Start Weight: Highest-266, 1st 6WBM-217, Restart-216.6
    Current Weight: 244.3 (back up from low of 155)
    Goal Weight: 120 (may change once I get close)

    Posts: 2628
    Joined: 4/30/2008
    Status:
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    Gosh, Gail, I don't find you scary. You have helped me many times already.

    That said, what forum would you suggest for more responses to this type of question?

    TIA,

    Deb

     

     

     
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    Re: Crab Stuffed Portobello Mushrooms - 5/26/2008 8:33:23 PM
    Associate Recipe Consultant Gail

    Before/After

    C

    Body Type: C
    Start Weight: 164.4
    Current Weight: reached goal 1/25/05
    Goal Weight: 134

    Posts: 16198
    Joined: 11/8/2004
    Status:
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    Food and Eating, probably.
     

    Effective February 2013, I'll be moving on to other Provida adventures and will no longer be part of the 6WBM staff.   I've enjoyed working with you all and wish you the best with your weight loss endeavors.

     
    Report this post  |  Post #9  
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