Crab-Stuffed Mushrooms

This tasty appetizer seasoned with garlic, thyme, paprika, oregano and spicy red pepper flakes, so you won’t miss the salt at all. Be sure to select good sized mushrooms, about 2 inches across and when cleaning mushrooms, don't run them under water. Mushrooms are like little sponges, and will absorb any water so just wipe them clean with a damp towel. The filling can be made with fresh or canned crab meat. If using canned, be sure to rinse the meat first.

 

Ingredients (Makes 16 to 20 stuffed mushroom appetizers):

• 1 pound fresh baby Portobello mushrooms
• 7 ounces crab meat
• 5 green onions, thinly sliced
• 3 garlic cloves, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon Black pepper
• 1/4 teaspoon paprika
• 1 teaspoon dried red pepper flakes
• 1/4 cup grated Parmesan cheese
• 1/3 cup low-fat, olive oil mayonnaise
• 3 tablespoons grated Parmesan cheese

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine crab meat, garlic, green onions, seasonings, and red pepper flakes. Mix in mayonnaise and the Parmesan cheese until well combined.
3. Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an un-greased shallow baking dish. Sprinkle tops with additional Parmesan and bake for 15 minutes. Remove from oven, and serve immediately

Nutritional Information

Amount Per Serving (3-4 mushrooms) Calories: 167 | Total Fat: 12.1g | Cholesterol: 39mg