Our Caps Runneth Over
(Crab- Stuffed mushroom caps)

16 large white mushroom stems
1 tsp. of olive oil
2 tbsp. Minced onions
1 can (4- ¼ oz.) crabmeat, drained
2 tbsp. Each unseasoned, dry bread crumbs, low-fat mayonnaise, and chopped fresh parsley.

1 tbsp. Grated Parmesan Cheese
1 egg
¼ tsp. salt
1/8 tsp. black pepper
2 to 3 drops of hot pepper sauce

Wash mushrooms and pat dry with a paper towel. Pull out the stems. Leaving a hole where the filling will go. Mince all or most of the stems to make 1 cup. Set aside.

Heat olive oil in a medium, non-stick skillet over medium heat. Add the minced stems and onions. Cook a stir the vegetables until they are tender, this usually takes about 3 to 4 minutes. Be careful not to burn them.

In a medium bowl, combine the mushroom – onion mixture with all of the remaining ingredients. Using a teaspoon, stuff the mushrooms with the filling mounding them on top.

Arrange stuffed mushrooms in a single layer in a shallow baking pan. Bake at 400 degrees for 15 minutes. Serve hot or at room temperature.

Makes about 16 stuffed mushrooms

Nutritional Values- 26 calories
0.9 grams of fat
0.2 grams of Sat Fat
2.7 grams of protein
2.3 grams of carbs
0.3 grams fiber
19 mg cholesterol
97.5 mg sodium
% Calories from fat = 29

Sounds good don’t it? Dam right, I wouldn’t have posted it if it didn’t!