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 It is a variation of the Stuffed Mushrooms from The Cottage Place Restaurant, page 27 Tastes & Treasures.

Crab-Stuffed Mushrooms

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)
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)