Crab-Stuffed Mushrooms

Recipe Ingredients

1 lb	454g / 16oz	Large white mushrooms - whole, stems
		Removed and reserved
1		Green onions
1 tablespoon	15ml	Olive oil
		= (or pan spray)
8 oz	227g	Fat-free cream cheese
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 tablespoon	15ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Tabasco sauce
1/2 lb	227g / 8oz	Crabmeat - flaked
		= (can substitute two 6-oz cans crabmeat)
		Paprika - to taste

Recipe Instructions

Wash mushrooms, remove stems, put cap-side down in saute pan sprayed with non-stick spray. Cook for 5 minutes over medium heat. Remove from heat; drain liquid and reserve. Set aside caps.

Chop mushroom stems and green onions, saute in oil over medium heat for 5 minutes. Add cream cheese and cook until soft and blends with mushroom-onion mixture. Add mushroom liquid, salt, pepper, Tabasco, Worcestershire sauce and taste for seasoning. Add crab.

Spoon mixture into mushroom caps, dust with paprika. Bake in preheated 350 degree oven for 15 minutes.

This recipe yields ?? servings. Serving size: 2 mushrooms.

Exchanges Per Serving: 1 Lean Meat, 1 Vegetable.

Nutrition Facts: Calories - 70; Calories From Fat - 10; Total Fat -1g; Saturated Fat - 0g; Cholesterol - 27mg; Sodium - 390mg; Total Carbohydrate - 5g; Dietary Fiber - 1g; Sugars - 2g; Protein - 10g.

Source:
American Diabetes Association at http://www.diabetes.org

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