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Crab-Filled Mushrooms

Serves: 10
Total Calories: 92

Ingredients

20 large fresh mushrooms caps, cleaned (to clean mushrooms, dust off any diret on the cap with a mushroom brush or paper towels)
5.628 ounces or fresh crabmeat, rinsed, drained, and flaked
2 tablespoons chopped fresh parsley
2 tablespoons dried bread crumbs
2 tablespoons finely chopped green onions
fresh ground pepper
1/4 cup chopped pimientos
3 tablespoons olive oil

Directions:

1. In a small mixing bowl, combine the crabmeat, parsley, bread crumbs, green onion, and pepper.

2. Place the cleaned and stemmed mushroom caps in a 13 x 9 x 2-inch baking dish crown side down. Stuff some of the crabmeat filling into each cap. Place a little pimento on top of the filling. Cover and refrigerate overnight.

3. Drizzle olive oil over each cap. Bake at 350°F for 15 to 17 minutes. Transfer to a serving platter and serve hot.

EXCHANGES
1 Vegetable
1 Fat

NUTRITION FACTS
Calories 66
Calories from Fat 41
Total Fat 5 grams
Saturated Fat 1 gram
Cholesterol 15 milligrams
Sodium 53 milligrams
Total Carbohydrate 3 grams
Dietary Fiber 1 gram
Sugars 1 gram
Protein 4 grams

Nutritional Facts:

Serves: 10
Total Calories: 92
Calories from Fat: 37

This Crab-Filled Mushrooms recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.


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