Michele Wrecsics
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Stuffed Mushroom Caps
Ingredients
1 cup crabmeat
1/2 cup cream cheese
2 tbsp low fat mayonnaise
1/2 cup fresh parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons Parmesan
Salt & Pepper - to taste
1/2 tsp garlic powder
2 tbsp butter - melted
1 cup crabmeat
1/2 cup cream cheese
2 tbsp low fat mayonnaise
1/2 cup fresh parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons Parmesan
Salt & Pepper - to taste
1/2 tsp garlic powder
2 tbsp butter - melted
10 - 12 white mushrooms caps (remove stem)
1/2 cup bread crumbs
Nonstick cooking spray
1/2 cup bread crumbs
Nonstick cooking spray
Directions
Preheat the oven to 375 degrees F.
Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, mayonnaise, parsley, green onions, parmesan, melted butter, and 1/4 cup of bread crumbs. Season with salt, pepper, and garlic powder, to taste. Stuff the mushroom caps with the mixture and top with remaining 1/2 cup of bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 - 25 minutes, or until the filling is hot and melted.
Enjoy!
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(¯`✻´¯)
`*.¸.*✻✿ ✻¸.*making a difference -- one pound at a time *✻✿
✿´¯`*•.¸¸✿✿´¯`*•.¸¸✿✿´¯`*•.¸¸✿✿´¯`*•.¸¸✿✿
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