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Crab-Stuffed Mushrooms (30)

Source of Recipe

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Crab-Stuffed Mushrooms

Country Woman December/January 2008
Reviews rate this recipe 4 of 5 stars.
Exchanges
Prep: 25 min. Bake: 15 min.
Yield: 2-1/2 dozen.

“Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining,” suggests Tonya Farmer, Iowa City, Iowa. She suggests using the recipe as a light entree, served on salad greens or with pasta.

Ingredients:
• 1 medium tomato, seeded and diced
• 1/2 cup soft bread crumbs
• 2 tablespoons mayonnaise
• 1 tablespoon minced fresh parsley
• 1 garlic clove, minced
• 1/4 teaspoon salt
• Dash cayenne pepper
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 30 medium fresh mushrooms
• 1 tablespoon olive oil
• 1/4 cup shredded Parmesan cheese

Directions:
1. In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside.

2. Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese.

3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned. Serve warm.

1 stuffed mushroom equals 27 calories, 2 g fat (trace saturated fat), 6 mg cholesterol, 60 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein. ++++ Exchange: 1/2 fat.