Saturday, November 27, 2010

Crab Stuffed Mushrooms





Appetizers are always popular but with this recipe, they are also lower in fat and calories.





Try this wonderful cheesy treat from www.hungrygirl.com. It is a variation of the Stuffed Mushrooms from The Cottage Place Restaurant, page 27 Tastes & Treasures.

Crab-Stuffed Mushrooms

Ingredients:
12 small-to-medium-sized (1 - 2" wide) brown mushroom caps (stems removed)
2 oz. drained white crabmeat
2 tbsp. celery; minced
2 tbsp. red pepper; minced
1 wedge The Laughing Cow Light Cheese (any Light flavor)
1 tbsp. fat-free sour cream
1 tbsp. fat-free cream cheese
2 tsp. fat-free cheese flavor sprinkles (Molly McButter)
Directions:
Preheat oven to 375 degrees. Wipe mushrooms clean with a damp paper towel and then dry them. Place with the rounded sides down on a baking dish sprayed lightly with nonstick spray. Combine all other ingredients and stir until well mixed. Evenly distribute crab mixture among the mushroom caps. Place in the oven for 10 - 12 minutes, until hot.

Makes 12.
Hint: A pastry bag is great to pipe the filling into the mushrooms. If you don't have one, use a zip loc bag and cut a hole in one corner. Line the hole with duct tape to give it strength so it won't split open.

(Entire recipe: 135 calories, 3g fat, 975mg sodium, 12g carbs, 2g fiber, 4g sugars, 16g protein = 3 Points)