Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Serve as an appetizer or as a light lunch on a bed of gourmet salad greens.

Recipe by Cooking Light September 1997

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Yield:
8 servings (serving size: 1 stuffed mushroom)
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Ingredients

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Directions

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  • Preheat oven to 425°.

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  • Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove and discard stems. Set mushroom caps aside.

  • Beat cream cheese at medium speed of a mixer until smooth. Add green onions and the next 4 ingredients (green onions through pepper); beat well. Stir in crabmeat, tomatoes, and cheese. Spoon mixture evenly into mushroom caps; sprinkle each cap with 1 tablespoon breadcrumbs, and place on a baking sheet. Bake at 425° for 15 minutes or until tops are lightly browned.

Nutrition Facts

175 calories; calories from fat 27%; fat 5.3g; saturated fat 1.3g; mono fat 0.3g; poly fat 2g; protein 20.5g; carbohydrates 11g; fiber 1.6g; cholesterol 69mg; iron 2mg; sodium 593mg; calcium 249mg.
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