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Crabmeat-Stuffed Mushrooms
Source: dLife

Mushroom caps stuffed with a crabmeat, pepper, and herb mixture.

Prep Time: 30 minutes
Cook Time: 17 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 26.5
Total Carbs 3.0 g
Dietary Fiber 0.7 g
Sugars 0.8 g
Total Fat 0.8 g
Saturated Fat 0.3 g
Unsaturated Fat 0.1 g
Potassium 92.9 mg
Protein 2.5 g
Sodium 60.6 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat the oven to 400 degrees F.
  2. Remove the stems from the mushrooms and finely chop the stems until you can fill 3/4 cup with them.
  3. Spray a large, nonstick skillet with the butter-flavored cooking spray and preheat over medium heat.
  4. Add the mushroom stems, red and green bell peppers, onions, thyme, black pepper, and 1 tablespoon of the broth. Cover and cook, stirring occasionally, for approximately 3 minutes until the vegetables are tender. Be sure to add more broth if the skillet becomes too dry while you're cooking. Remove the skillet and set aside to cool slightly for a few minutes.
  5. Add the crabmeat to the mixture in the skillet and toss to mix. Toss in the breadcrumbs and Parmesan cheese, mixing well. Add the remaining broth slowly, tossing gently to mix. The texture of the mixture should be moist but not wet; it should hold together loosely when pressed gently. If needed, gently toss in more broth.
  6. Spray a 9x13-inch pan with the cooking spray. Spoon about 1 tablespoon of the stuffing into each mushroom cap. Gently press the stuffing to make it hold together.
  7. Place the mushrooms in the pan and lightly spray their tops with cooking spray.
  8. Cover the pan with aluminum foil and bake for 12 minutes. Remove the foil and bake for about 5 additional minutes until the mushrooms are tender and the stuffing is lightly browned.

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