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Crab and Artichoke Stuffed Mushrooms


  • 20-24 medium mushrooms
  • 1 Tbsp. olive oil
  • Salt and pepper, to taste
  • 1 (6oz) can artichoke hearts, in water, drained and chopped
  • 1 (4oz) can imitation crab meat, drained
  • ½ cup shredded Parmesan cheese
  • 2 Tbsp. lowfat mayonnaise
  • 1 celery stalk, diced
  • 1 Tbsp. finely chopped onion
  • 1 tsp parsley
  • ¼ tsp garlic salt
  • ¼ tsp course ground pepper


Remove stems from mushrooms. In a large skillet, heat oil to med-high heat and cook mushroom caps 2-3 minute on each side. Set mushrooms on a plate round side down. Sprinkle with salt and pepper. In a medium bowl, mix remaining ingredients and spoon into mushroom caps.

Makes 12 servings.

Serving size: 2 mushrooms

Per serving: 66 calories, 6 g protein, 4 g carbohydrate, 3 g fat, .25g fiber

Recipe Resource: Extraordinary Taste: A Festive Guide For Life After Weight Loss Surgery by Shannon Owens-Malett, MS, RD, LD