Crab-stuffed mushrooms

Yield: 6

Measure Ingredient
¼ cup Minced scallions
2 teaspoons Reduced-calorie tub margarine
4 ounces Drained canned crabmeat, cartilage removed
2 tablespoons Minced fresh parsley
1 tablespoon Drained white horseradish
2 \N Cloves garlic, minced (pressed)
2 \N Drops hot red pepper sauce
2 \N 1/4 c small mushrooms, stems removed* (24)

From: WWM May '91 ; Valerie Whittle Serves: 4 Ground red pepper to garnish

1. Combine scallions and margarine in 2-cup measure. Microwave on High 2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper sauce.

Stir well.

2. Place half the mushrooms, stemmed sides up, in a 9" pie plate. Fill each mushroom cap with 1 t. crab mixture. Microwave on High 3-4 minutes, turning plate once. Remove mushrooms to serving plate; repeat with remaining mushrooms and filling. Let stand 2-3 minutes before serving. To garnish, sprinkle with ground red pepper.

Each serving (6 mushrooms) provides: ¼ FA, 1 P, 1 1/4V. Per serving: 52 cals, 7 g pro, 2 g fat, 3 g car, 120 mg sod, 25 mg chol.

*Reserve stems to use in soup.

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