Apr
14
2015
14
2015
Crab and Artichoke Stuffed Mushrooms
Ingredients:
- 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
Directions:
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