Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian

Crab Stuffed Mushrooms

Written By: Peggy Korody - May• 04•17

Who doesn’t like crab?  If you don’t want to use mushrooms try stuffing filo cups (you can find them in the freezer section of the grocery store).

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

Ingredients

  • 1 package mushrooms, stems removed
  • 1 8-ounce container lump crabmeat, drained, picked over for shells
  • ¼ cup Parmesan cheese, grated
  • 2 tablespoons plain yogurt, Greek
  • 2 tablespoons mayonnaise
  • 1 teaspoon dill weed
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Scoop out some of the inside of the mushroom caps to make room for the filling.
  3. In a bowl, combine the yogurt, mayonnaise, dill weed and mix well. Fold in the crabmeat. Adjust seasonings with salt and pepper.
  4. Using a small scoop, stuff the mushrooms caps with the filling. Place on an oven proof dish. Optional, sprinkle tops with Parmesan cheese before baking.
  5. Bake 15 minutes, or until lightly browned.
http://rd4health.com/1778/crab-stuffed-mushrooms/

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