Saturday, April 17, 2010

Crabby Mushrooms

I love the weekend. It's a chance for me to try new recipes and relax.

Last weekend I tried a delightful little recipe for stuffed mushrooms. They are cheesy, gooey, and filling. These would be perfect as an appetizer or a light lunch.

Here's to you and your culinary adventures, friend. Cheers!

Cheesy Stuffed Mushrooms
Makes 12
22 calories per mushroom

12 small-to-medium-sized (1 - 2" wide) brown mushroom caps (stems removed)
4 oz. drained white crab meat
1 wedge The Laughing Cow Light Cheese
1 TBS light sour cream
1 TBS neufchatel cheese
2 tsp. Parmesan cheese
dash of Jane's Crazy Mixed up salt

Preheat oven to 375 degrees.

Wipe mushrooms clean with a damp paper towel and then dry them. Place with the rounded sides down on a baking dish sprayed lightly with nonstick spray.

Combine all other ingredients and stir until well mixed.

Evenly distribute crab mixture among the mushroom caps.

Place in the oven for 10 - 12 minutes, until hot.

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