Seafood Stuffed Portobello Mushrooms

~4 Portobello Mushrooms


~1 Tbsp Parkay Light Spread Margarine


~1 Can Tiny Canned Shrimp (or 6 oz fresh cooked and minced)


~1 Can white Crabmeat (or 6 oz fresh cooked)


~1 cup Stove Top Herb stuffing (or 1 cup breadcrumbs, but this will change the calories)


~1/4 Cup Shredded Mozzarella Cheese (part skim cheese, or light)


~ Italion seasoning mix (optional)


~ Non-stick cooking spray

Preheat oven to 350

Spray a baking dish or cookie sheet with non stick cooking spray

Clean mushrooms and remove stems. Put caps on cookie sheet and bake for about 10 minutes.

Mince the stems and place in mixing bowl. Add shrimp and crab, without draining liquid. Mix well.

In a frying pan, melt butter then add the shrimp/crab mix. Lightly saute, then add stuffing. (do not saute so long that the liquid evaporates, you will need it to moisten the stuffing) Mix well.

Fill mushroom caps evenly with stuffing/seafood mix. Cover with foil and return to over for 10-15 minutes.

Lightly sprink shredded cheese on top.

** You can add the cheese before or after putting stuffed mushrooms in oven, if you put in on before it will be a little crispy by the time the mushrooms are done**

*** I use herb flavored stuffing or breadcrumbs, you can use plain, but if you do add some italian seasoning to the seafood mix before stuffing mushrooms for flavor, or for extra flavor you can add as desired to stuffing mix before putting in mushrooms, or sprinkle a little on top before baking***



Serving size is 1 mushroom, makes 4.

Number of Servings: 4

Recipe submitted by SparkPeople user MAYBEEJM.