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OUR CAPS RUNNETH OVER

Source of Recipe

CrazyPlates - by Jamet & Greta Podleski


Recipe Introduction

Crab-stuffed mushroom caps. Makes 16 stuffed mushrooms.

16 large white mushrooms with stems
1 tsp. olive oil
1 can (4 1/4 oz.) crabmeat, drained
2 tbsp. unseasoned, dry bread crumbs
2 tbsp. low-fat mayonnaise
2 tbsp. chopped, fresh parsley
1 tbsp. grated Parmesan cheese
1 egg
1/4 tsp. black pepper
2 or 3 drops hot pepper sauce

Wash mushrooms and pat dry with paper towels. Pull out stems, leaving a hole where the filling will go. Mince all or most of the stems to make 1 cup. Set aside.

Heat olive oil in a medium, non-stick skillet over medium heat. Add minced stems and onions. Cook and stir until vegetables are tender, about 3 to 4 minutes. Be careful not to burn them.

In a medium bowl, combine mushroom-onion mixture with all remaining ingredients. Using a teaspoon, stuff mushrooms with filling, mounding on top.

Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 F. for 15 minutes. Serve hot or at room temperature.

Per mushroom: 26 calories, 0.9 g fat, 0.2 g saturated fat, 2.7 g protein, 2.3 g carbohydrate, 0.3 g fiber, 19 mg cholesterol, 97.5 mg sodium % calories from fat: 29