Tammi's seafood stuffed mushrooms

71 grams Shrimp, cooked
2.5 serving Publix Claw Crab Meat 3oz (by BGREEN518)
170 grams Portabella Mushrooms
1 tbsp Garlic powder
3 tbsp Onions, dehydrated flakes
6 serving Oil - Cooking Spray, Great Value Butter-Flavored (2 sec spray) (by SNCNFC)
2 tbsp Extra Light Olive Oil
1 serving Bob's Red Mill Almond Flour - per 1/4 Cup
0.5 cup Ricotta Cheese, part skim milk

adjust or add seasoning to taste

heat oil garlic powder, onion, almond flower and finely chopped mushroom stems in a pan until they start to lightly brown, then add crab and chopped shrimp until well mixed and heated through. Remove from heat and set aside.
Spray mushroom caps with butter flavored cooking spray before placing them on a parchment lined baking sheet.
Stir ricotta into crab mixture until thoroughly blended.
Bake in oven at 350 for 20-30 minutes until mushroom caps are tender


Serving Size: makes 4 servings (3 mushroom caps each)

Number of Servings: 4

Recipe submitted by SparkPeople user TROHRING.