Crab-Stuffed Mushrooms

Name: Crab-Stuffed Mushrooms
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2-1/2 dozen.
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

TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD: 2-1/2 dozen.

Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining. You can also use the recipe as a light entree, served on salad greens or with pasta. —Tonya Farmer, Iowa City, Iowa

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. Preheat oven to 400°. In a large bowl, combine the first 7 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 15x10x1-in. baking pan coated with cooking spray. Bake until mushrooms are tender and filling is lightly browned, 15-20 minutes.

Nutrition Facts

1 mushroom: 24 calories, 1g fat (0 saturated fat), 6mg cholesterol, 72mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

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