CRAB-STUFFED MARINATED MUSHROOMS
"This recipe was given to me by a friend and I've made it many times over the years," writes Shirley Doyen from Yorba Linda, California. "It's easy, quick to put together and always well-liked." Who'd guess that it's lower in fat, too?
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 20 appetizers.
Number Of Ingredients 8
Steps:
- Remove mushroom stems; discard or save for another use. Place mushroom caps in a large resealable plastic bag; add Italian dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight., In a small bowl, combine the egg, crab, bread crumbs, mayonnaise, onion and lemon juice. Drain and discard marinade; stuff mushroom caps with crab mixture. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 375° for 20-25 minutes or until stuffing is lightly browned.
Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 174mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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jasil jasil
[email protected]Yum!
Yaassiin Amn
[email protected]These were a bit bland for my taste. I think I'll add some more seasonings next time.
Brian Hargreaves
[email protected]I've made these mushrooms several times now and they are always a hit. They're so easy to make and they taste delicious. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Kb A Magar
[email protected]These stuffed mushrooms are a real crowd-pleaser. I made them for a party recently and they were gone in minutes. The combination of crab, cream cheese, and herbs is perfect, and the mushrooms add a nice earthy flavor. I will definitely be making the