Quick and chic, these crab-stuffed mushrooms are a perfect light entree, or can be made into an appetizer by using button or mini bella mushrooms. Just be sure to decrease the cook time!
Ingredients
1 lb lump crabmeat
8 oz reduced fat cream cheese, softened
½ cup fresh parsley leaves, chopped
½ cup green onions, chopped
4 Tbsp grated Parmesan
¼ tsp salt
¼ tsp garlic powder
pinch of black pepper
4 portobello mushroom caps, stems removed
¼ cup bread crumbs
olive oil spray
Instructions
Preheat the oven to 375 F. Arrange mushroom caps, tops down, on a baking sheet; set aside.
Combine the crabmeat, cream cheese, parsley, green onions, Parmesan, salt, and garlic powder; mix well.
Stuff the mushrooms with the mixture, distributing evenly between all mushrooms. Use your hand to gently "pack" the stuffing, creating a slightly mounded top. Sprinkle with breadcrumbs and mist with olive oil. Bake for 20 minutes or until heated through and mushrooms are softened. Serve immediately.