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Crab-Stuffed Mushrooms Recipe

Crab-Stuffed Mushrooms Recipe

“Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining,” suggests Tonya Farmer, Iowa City, Iowa. She suggests using the recipe as a light entree, served on salad greens or with pasta.
TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:30 servings

Ingredients

  • 1 medium tomato, seeded and diced
  • 1/2 cup soft bread crumbs
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 30 medium fresh mushrooms
  • 1 tablespoon olive oil
  • 1/4 cup shredded Parmesan cheese

Directions

  • 1. In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside.
  • 2. Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese.
  • 3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned. Serve warm. Yield: 2-1/2 dozen.

Nutritional Facts

1 stuffed mushroom equals 27 calories, 2 g fat (trace saturated fat), 6 mg cholesterol, 60 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 fat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.