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Crab-Filled Mushrooms
Ingredients:
20 large fresh mushrooms caps cleaned, and
stems removed
6 ounces canned or fresh crabmeat rinsed, drained
and flaked
2 tablespoons chopped fresh parsley
2 tablespoons dried bread crumbs
2 tablespoons finely-chopped green onion
Freshly-ground black pepper to taste
1/4 cup chopped pimentos
3 tablespoons olive oil
Yield:
1
Method:
In a small mixing bowl, combine the crabmeat, parsley, bread crumbs, green onion, and pepper.
Place the cleaned and stemmed mushroom caps in a 13- by 9- by 2-inch baking dish crown-side down. Stuff some of the crabmeat filling into each cap. Place a little pimento on top of the filling. Cover and refrigerate overnight.
Drizzle olive oil over each cap. Bake at 350 degrees for 15 to 17 minutes. Transfer to a serving platter and serve hot.
This recipe yields 10 servings. Serving size: 2 mushrooms.
Exchanges Per Serving: 1 Fat, 1 Vegetable.
Nutrition Facts: Calories 66; Calories from Fat 41; Total Fat 5g; Saturated Fat 1g; Cholesterol 15mg; Sodium 53mg; Carbohydrate 3g; Dietary Fiber 1g; Sugars 1g; Protein 4g.