Crabmeat Stuffed Mushrooms |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Wonderful do ahead appetizer. Ingredients:
16 large mushrooms, reserve stems |
1 teaspoon olive oil |
2 teaspoons onions, minced |
4 ounces crabmeat, drained |
2 tablespoons unseasoned breadcrumbs (or panko breadcrumbs) |
2 tablespoons low-fat mayonnaise |
2 tablespoons parsley, chopped |
1 tablespoon parmesan cheese |
1 egg |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 -3 drops hot pepper sauce |
Directions:
1. Wash mushrooms and pat dry with paper towels. Pull out stems, leaving a hole where the filling will go. Mince all or most of the stems to make 1 cup, Set aside.
2. Heat olive oil in a medium skillet over medium heat. Add onions and mushroom stems. Cook and stir until vegetables are tender, about 3 - 4 minutes.
3. Stuff the mushroom cabs with the crabmeat mixture.
4. Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 for 15 minutes. Serve hot or at room temperature.
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