Low Carb Crab Stuffed Mushrooms |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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South Beach and Atkins friendly, these mushrooms are missing the typical breadcrumb ingredient but they're so good you won't even notice! Makes a great appetizer, a side dish to meat or fish or even as a main dish served with a salad. Ingredients:
12 ounces fresh stuffing mushrooms (i use white or baby bella) |
1 (6 ounce) can crabmeat |
3 scallions, sliced thin |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/4 teaspoon paprika, for topping |
1/3 cup low-fat mayonnaise or 1/3 cup fat-free mayonnaise (use no sugar mayo if available) |
1/4 cup parmesan cheese, grated |
3 tablespoons parmesan cheese, grated,for topping |
black pepper |
olive oil |
Directions:
1. Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
2. Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
3. Preheat oven to 350 degrees.
4. Clean, dry and stem mushrooms; discard stems.
5. Scoop out and discard gills.
6. Fill mushrooms with the crabmeat mixture.
7. Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
8. Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.
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