I was browsing around the grocery store last weekend, hoping I’d come up with some brilliant idea for a weeknight dinner. That’s when I came across these mushroom caps. I’ve made cheesy stuffed mushroom caps in the past, but I wanted to try something new. I decided to fuse together one of my previous recipes to create delicious Crab Parmesan Stuffed Mushroom Caps. I’m thinking I can use these as appetizers for a dinner if I use smaller mushrooms.
Crab Parmesan Stuffed Mushroom Caps
Ingredients
- 2 large Mushroom Caps
- 1/2 Package Crab Meat
- 1/4 cup Low Fat Cream Cheese
- 1/4 cup Shredded Parmesan Cheese
- 1 tablespoon Fat-Free Sour Cream
- 1 tablespoon Low Fat Mayo
- Onion Powder, to taste
Instructions
- Preheat the oven to 350 degrees.
- Wash the mushrooms well, and carefully remove the the gills from each mushroom cap with a spoon.
- In a bowl, mix together the cream cheese, mayo, shredded parmesan, sour cream, onion powder and crab meat.
- Grease the bottom of a baking dish (I use olive oil spray).
- Fill each mushroom cap with the crab parmesan mixture.
- Carefully place in the baking dish. Bake uncovered for 45 minutes.
Notes
Nutrition Information: Cals 335. Carbs 21g. Fat 11g. Protein 24g. Sodium 903mg. Sugar 5g.
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https://www.measuringcupsoptional.com/crab-parmesan-stuffed-mushroom-caps/
It looks tasty