Crab Stuffed Mushrooms

The original version of this recipe came from allrecipes.com - a terrific source of recipes for any cook. Of course I made some changes to reflect our dietary needs.

Crab Stuffed Mushrooms

Ingredients:

6 large Portobello mushroom caps

6 ounces crabmeat (I used canned, chunk crabmeat, drained)

½ cup sliced green onions or ¼ cup chopped red onion

¼ teaspoon dried thyme

¼ teaspoon dried oregano

Ground black pepper to taste

1 teaspoon bread crumbs

1 clove garlic, finely chopped

¼ cup grated Parmesan cheese

1/3 cup fat free yogurt

¼ teaspoon paprika

1 Tablespoon soy sauce (low sodium)

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a medium bowl, combine crabmeat, onions, herbs, and pepper. Mix in yogurt, ¼ cup Parmesan cheese, garlic, and breadcrumbs until well combined. Refrigerate filling until ready for use.

3. Wipe the mushrooms clean with a damp towel If using button mushrooms, remove stems, spoon out the gills and the base of the stem so they resemble cups.

4. Fill the mushroom caps with the filling.

5. Place on an ungreased shallow baking dish. Sprinkle tops with additional Parmesan cheese and paprika.

6. Bake for 15 minutes. Remove from oven and serve immediately.

Makes a great appetizer using the smaller mushrooms or 2 of the large ones with a salad make a great meal.

#mushrooms #appetizers #crabmeat #seafood