Crab & Spinach Stuffed Mushrooms
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 103.7
- Total Fat: 4.3 g
- Cholesterol: 39.0 mg
- Sodium: 242.2 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 4.7 g
- Protein: 11.4 g
View full nutritional breakdown of Crab & Spinach Stuffed Mushrooms calories by ingredient
Introduction
Full of flavor without the fat, calories and carbs of the average stuffed mushrooms! Only 103 calories for 5. You could also substitute crab with lean, cooked sausage for a twist. Hope you like them! Full of flavor without the fat, calories and carbs of the average stuffed mushrooms! Only 103 calories for 5. You could also substitute crab with lean, cooked sausage for a twist. Hope you like them!Number of Servings: 5
Ingredients
-
25 small/medium fresh mushrooms, washed with caps and stems separated
1 10oz package frozen spinach (drained)
6 oz jumbo lump crab meat
1/2 C minced scallions
4 oz weight watchers cream cheese, softened
4 cloves of garlic, minced
2 Tbs Old Bay reduced sodium seasoning
NutraSalt to taste (or other salt substitute)
Directions
Makes 25 stuffed mushrooms, 5 servings.
Preheat oven to 350 degrees. Arrange mushroom cap side down in a baking dish and stick in the oven until caps fill with water, approx. 15 minutes. Remove from oven.
(You should do the filling which the caps are in the oven.)
Mince the mushroom stems and put to the side. Heat a small nonstick pan or a pan sprayed with pam on low heat and lightly brown the garlic. Add mushroom stems, and cook for 2 minutes, stirring occasionally. Remove from heat.
Combine cream cheese, drained spinach, NutraSalt, scallions, Old Bay and garlic/mushroom stem mixture and mix well. Fold in crab meat gently.
Fill each mushroom cap generously with filling and cook in oven until hot, approx. 15-20 minutes.
Enjoy!!
Number of Servings: 5
Recipe submitted by SparkPeople user KEBUZZI.
Preheat oven to 350 degrees. Arrange mushroom cap side down in a baking dish and stick in the oven until caps fill with water, approx. 15 minutes. Remove from oven.
(You should do the filling which the caps are in the oven.)
Mince the mushroom stems and put to the side. Heat a small nonstick pan or a pan sprayed with pam on low heat and lightly brown the garlic. Add mushroom stems, and cook for 2 minutes, stirring occasionally. Remove from heat.
Combine cream cheese, drained spinach, NutraSalt, scallions, Old Bay and garlic/mushroom stem mixture and mix well. Fold in crab meat gently.
Fill each mushroom cap generously with filling and cook in oven until hot, approx. 15-20 minutes.
Enjoy!!
Number of Servings: 5
Recipe submitted by SparkPeople user KEBUZZI.