May 12, 2016

Lighter Crabmeat Stuffed Mushrooms {recipe swap}

Lighter Crabmeat Stuffed Mushrooms

1 cup lump meat crab
6.5 ounces light spreadable cheese, garlic and herb
1 tsp lemon juice
1 tsp Worcestershire sauce
1 tbsp minced fresh basil
1/4 tsp garlic salt
3 green onions, minced
8 large white mushrooms
1/4 cup grated reduced fat white sharp cheddar cheese
1/4 cup freshly grated Reggiano Parmesan cheese
Olive oil to coat the baking dish

Quick rinse your mushrooms, remove stems, and set caps aside. Finely chop about the mushroom stems.

Mix cheeses (reserving a sprinkle for the tops before baking), crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic salt and onions. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated cheeses and Bake at 450ºF for 15-20 minutes. Garnish with green onions and serve warm.

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