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Ingredients :
40
medium-to-large fresh mushrooms
2 cups
soft bread crumbs
8 oz
(1.5 cups) finely flaked, cooked crabmeat
1/3 cup
grated nonfat Parmesan cheese
1/3 cup
finely chopped red bell pepper
1/3 cup
finely chopped green bell pepper
1/4 cup
finely chopped scallions
1/2 tea
spoon dried thyme
1/4 tea
spoon ground black pepper
2 egg
whites, lightly beaten
1/4 cup
nonfat mayonnaise or nonfat sour cream
Lemon
wedges (for garnish)
Nonstick cooking spray
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Method :
Remove and discard mushroom stems. Wash mushroom caps and pat dry; set aside. Combine bread crumbs, crabmeat, Parmesan
cheese, bell peppers, scallions, thyme and pepper in a medium-sized
bowl and mix well. Add egg whites and mayonnaise or sour
cream; stir gently to blend. Spray a shallow baking pan with non-stick
cooking spray. Place a heaping teaspoonful of stuffing in
each mushroom cap and arrange mushrooms in baking pan. Bake at 400 degrees F for 20 minutes or
until lightly browned on top. Transfer mushrooms to a serving platter,
garnish with lemon wedges and serve hot. Per Serving (2 mushrooms)
20 calories
2g protein
3g carbohydrates
0g fat
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