Seafood Stuffed Mushroom Caps

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4.7 of 5 (17)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 45.9
  • Total Fat: 2.4 g
  • Cholesterol: 20.5 mg
  • Sodium: 154.6 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 4.5 g

View full nutritional breakdown of Seafood Stuffed Mushroom Caps calories by ingredient
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Introduction

Im making these for superbowl so I wanted to list them before, trying to stay away from the wings and dip! Im making these for superbowl so I wanted to list them before, trying to stay away from the wings and dip!
Number of Servings: 10

Ingredients

    20 Large Mushrooms
    1 Can (6 oz.) of Crabmeat
    1 Tbsp. Light Mayo
    2 oz. 1/3 less fat Cream Cheese
    2 Tbsp Reduced Fat Parmesan Cheese
    1/8 tsp Seasoning Salt
    1/8 tsp Black Pepper
    1/4 tsp Garlic Powder
    1 tsp Lemon Juice
    2 Tbsp. Chives

Directions

Preheat oven to 400.
Clean mushrooms and remove stems.
Mix all other ingredients in a small bowl.
Stuff the mushrooms evenly with the crab mixture.
Place on baking sheet, ungreased, and bake for 12 minutes.
Serve.

Number of Servings: 10

Recipe submitted by SparkPeople user SNAVELA1.

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    I added a dash of ground chipotle pepper. Might try adding a little finely chopped celery next time. Got lots of compliments. - 2/3/08

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  • Incredible!
    2 of 2 people found this review helpful
    Used this with a couple of changes. Left out the Mayo, added some Cajun Creole spice and Basil, Sage and Thyme. The base is a perfect mix and pleasing texture! Also, used the leftovers like Tuna Salad and on Couscous. Good one here!! - 1/25/09

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  • Incredible!
    2 of 2 people found this review helpful
    I made these for Easter yesterday and everyone loved it!!! Very easy to make. I plan on making it again. - 3/24/08

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  • Incredible!
    2 of 2 people found this review helpful
    This was excellent. You couldn't tell the difference in taste from a "full fat" version which makes this even more of a winning recipe! Highly recommend and would definately make again! - 2/4/08

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  • Very Good
    1 of 1 people found this review helpful
    Tried this and it was very good and very easy to make - 3/3/08

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