Crab Stuffed Mushroom Caps |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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No one can believe that this recipe is low fat and I get lots of request for it. It is fast, easy and can be made up ahead of time. I got this recipe from the Looneyspoons series Ingredients:
16 white mushrooms, large, with stems |
1 teaspoon olive oil |
2 tablespoons onions, minced |
1 (4 ounce) can crabmeat, drained |
2 tablespoons unseasoned breadcrumbs |
2 tablespoons low-fat mayonnaise |
2 tablespoons fresh parsley, chopped |
1 tablespoon parmesan cheese, grated |
1 egg |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 -3 drops hot pepper sauce |
Directions:
1. Wash mushrooms and pat dry with paper towels. Pull out stems and mince all or most of the stems to make up 1 cup. Set aside.
2. Heat olive oil in a medium skillet over medium heat. Add minced stems and onions. Cook and stir until vegetables are tender, about 3 - 4 minutes. Be careful not to burn them.
3. In a medium bowl, combine mushroom onion mixture with all regaining ingredients. Using a teaspoon, stuff mushrooms with filling, mounding on top.
4. Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Let sit for 5 - 10 minutes to cool. Serve hot or at room temperature.
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