Crab-Stuffed Baby Portobellos

Name: Crab-Stuffed Baby Portobellos
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 3 dozen.
Ingredients: 1 pound baby portobello mushrooms; 3/4 cup butter, divided; 2 garlic cloves, minced; 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed; 1/4 cup grated Romano cheese; 1 tablespoon minced fresh parsley; 3 teaspoons garlic powder; 1-1/2 teaspoons onion powder; 1/4 cup grated Parmesan cheese; 1 teaspoon garlic salt; 1/2 cup shredded part-skim mozzarella cheese

Our Christmas is capped off with these stuffed "shrooms." You can use white mushrooms if portobellos are unavailable. —Debbie Johnston, Owatonna, Minnesota

Ingredients

1 pound baby portobello mushrooms
3/4 cup butter, divided
2 garlic cloves, minced
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/4 cup grated Romano cheese
1 tablespoon minced fresh parsley
3 teaspoons garlic powder
1-1/2 teaspoons onion powder
1/4 cup grated Parmesan cheese
1 teaspoon garlic salt
1/2 cup shredded part-skim mozzarella cheese

Directions

Remove stems from mushrooms; set caps aside. Finely chop stems.
In a large skillet, saute chopped mushrooms in 1/4 cup butter for 5 minutes or just until tender. Add garlic; saute 1-2 minutes longer or until garlic is golden. Remove from the heat; stir in the crab, Romano, parsley, garlic powder and onion powder.
Melt remaining butter; pour into a 13-in. x 9-in. baking dish. Fill mushroom caps with crab mixture; place in baking dish. Sprinkle with Parmesan and garlic salt.
Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender. Sprinkle with mozzarella. Bake 2-4 minutes longer or until cheese is melted. Serve warm.

Nutrition Facts

1 piece: 57 calories, 5g fat (3g saturated fat), 21mg cholesterol, 139mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 fat.