Crab-Stuffed Marinated Mushrooms |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 20 |
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âThis recipe was given to me by a friend and I've made it many times over the years,â writes Shirley Doyen from Yorba Linda, California. It's easy, quick to put together and always well-liked.â Who'd guess that it's lower in fat, too? Ingredients:
20 large fresh mushrooms |
1 cup fat-free italian salad dressing |
1 egg, lightly beaten |
1-1/2 cups canned crabmeat, drained, flaked and cartilage removed |
3/4 cup soft bread crumbs |
1/4 cup reduced-fat mayonnaise |
1/4 cup finely chopped onion |
1 tablespoon lemon juice |
Directions:
1. Remove mushroom stems; discard or save for another use. Place mushroom caps in a large resealable plastic bag; add Italian dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. In a small bowl, combine the egg, crab, bread crumbs, mayonnaise, onion and lemon juice. Drain and discard marinade; stuff mushroom caps with crab mixture.
3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 375° for 20-25 minutes or until stuffing is lightly browned. Yield: 20 appetizers.
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