Low Fat Stuffed Mushrooms
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 20.6
- Total Fat: 0.0 g
- Cholesterol: 1.9 mg
- Sodium: 100.3 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.2 g
- Protein: 2.3 g
View full nutritional breakdown of Low Fat Stuffed Mushrooms calories by ingredient
Introduction
With imitation crab meat, garlic and fat free cream cheese these are awesome appetizers and quick too! With imitation crab meat, garlic and fat free cream cheese these are awesome appetizers and quick too!Number of Servings: 25
Ingredients
-
8 ounces fat free cream cheese
6 ounces imitation crab meat
3 garlic cloves
1/2 tsp garlic powder
1/4 tsp pepper
2 tbsp fat free Parmesan cheese
20-30 medium white mushrooms
Tips
Be careful not to over cook them or they can get mushy and not pretty.
You can also add 1/4 tsp of cayenne pepper for a bit of a kick or a little bit of bread crumbs for a crunch (additional calories)!
Directions
1. Preheat oven to 350 degrees
2. Remove stems from mushrooms and wash thoroughly. Let mushrooms dry on a paper towel.
3. In a food processor add cream cheese, crab meat, Parmesan, and garlic cloves. You can add scallions if you would like as well. Pulse until smooth.
4. Add pepper and garlic powder (you can play around with how much of these ingredients you would like, to taste).
5. Scoop about 1 tbsp of mixture into each mushroom, cap should be full so you may need to go a little more or less depending on the size of your mushrooms. Smooth out the mixture into a nice mound.
6. Spray a baking sheet with cooking spray and place completed mushrooms evenly onto sheet. Sprinkle mushrooms with Parmesan cheese to taste if you like more Parmesan cheese in your recipe (additional calories) at this point.
7. Bake for about 8 minutes, or until mushrooms start to brown.
Serving Size: Makes 20-30 stuffed mushrooms
2. Remove stems from mushrooms and wash thoroughly. Let mushrooms dry on a paper towel.
3. In a food processor add cream cheese, crab meat, Parmesan, and garlic cloves. You can add scallions if you would like as well. Pulse until smooth.
4. Add pepper and garlic powder (you can play around with how much of these ingredients you would like, to taste).
5. Scoop about 1 tbsp of mixture into each mushroom, cap should be full so you may need to go a little more or less depending on the size of your mushrooms. Smooth out the mixture into a nice mound.
6. Spray a baking sheet with cooking spray and place completed mushrooms evenly onto sheet. Sprinkle mushrooms with Parmesan cheese to taste if you like more Parmesan cheese in your recipe (additional calories) at this point.
7. Bake for about 8 minutes, or until mushrooms start to brown.
Serving Size: Makes 20-30 stuffed mushrooms