Crab-Stuffed Mushrooms (24 Calories Each)

WadeLam

I have a problem these days. I’m having an unnatural obsession with rifling through old cooking magazines at thrift stores. I’m not kidding. I skim through them for recipes – specifically low-calorie ones – but even some that aren’t low-calorie that I can “lighten up”. It’s taking over my life. Is that normal? Please say yes.

And - I just know you’ll get a kick out of this - this specific one, came from an old County Woman magazine. Don’t judge…and stop laughing. You'll appreciate my efforts when you enjoy one of these stuffed mushrooms, my friend.

One more thing - need I point out that the holidays are on their way, people??!! These would be fantastic to serve at a fall holiday party. But be forewarned - guests would demand to be invited back next year. And whether or not you invite them back is entirely up to you, and is outside of my involvement.

Crab-Stuffed Mushrooms (24 Calories Each)



Ingredients:
• 1 medium tomato, seeded and diced
• 1/2 cup soft bread crumbs
• 2 tablespoons light mayonnaise
• 1 tablespoon minced fresh parsley
• 1 garlic clove, minced
• 1/4 teaspoon salt
• Dash cayenne pepper
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 30 medium fresh mushrooms
• 1 tablespoon olive oil
• 1/4 cup shredded Parmesan cheese

Directions:
In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside. Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese. Place in a pan coated with cooking spray. Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned. Serve warm. Yield: 2-1/2 dozen.

Nutrition Facts (calculated using MFP Recipe Builder):
1 stuffed mushroom equals 24 calories, 1 g fat, 1 mg cholesterol, 48 mg sodium, 1 g carbohydrate, & 2 g protein.

dogluvr_2014

Who's to say what's normal and what's not anymore. I think it's great that you are searching for new recipes and creating new ways to make them even healthier. This recipe looks and sounds delicious and anything with crab in it is just the best. I'm originally from Maryland so crab was always a big part of my life. Enjoy!!!

WanderWoman93

yuum definitely saving this recipe!

VCanadapt

Thanks! I'm writing this one down .....in between my spurts of laughter :laugh:

scubakat67

Yum! Saving ...

Ms_Chai

MMMMMMMMM!

Happymelz

bump to save

YUM!!!

JenAndSome

These sound delicious!

JoJoVan96

Don't feel at all bad...my husband and I have checked out every single cookbook they have in our local library. We've now resorted to ordering them from other branches, as well as hitting thrift stores and garage sales to find them.

Forever4me

LOVE IT! And not just because of the recipe. But because I work for the very company and in the very same building where Country Woman is published. Country Woman is under the same publishing company as Taste of Home, and the key to Taste of Home's success is that every single recipe is reader submitted, tested in our own "home" test kitchens and photographed right here in little 'ole Milwaukee, WI. So check out TasteofHome.com people for other amazing recipes like this!!

lseed87

Sounds so good

VeryKatie

So.. if I make 24 of these... I can eat all of them for dinner? Or I can make giant ones in portabello mushroom caps?!

sjeannot

Sounds yummy. I ususally stuff my mushooms with shrimp but I think I might try thsi recipe. Thanks for posting.

Fit_Fox88

So.. if I make 24 of these... I can eat all of them for dinner? Or I can make giant ones in portabello mushroom caps?!

Giant ones in caps would make for a quick meal and sounds totally awesome- great idea! Otherwise, I'd probably eat all 24 too.

Acg67

I have a problem these days. I’m having an unnatural obsession with rifling through old cooking magazines at thrift stores. I’m not kidding. I skim through them for recipes – specifically low-calorie ones – but even some that aren’t low-calorie that I can “lighten up”. It’s taking over my life. Is that normal? Please say yes.

And - I just know you’ll get a kick out of this - this specific one, came from an old County Woman magazine. Don’t judge…and stop laughing. You'll appreciate my efforts when you enjoy one of these stuffed mushrooms, my friend.

One more thing - need I point out that the holidays are on their way, people??!! These would be fantastic to serve at a fall holiday party. But be forewarned - guests would demand to be invited back next year. And whether or not you invite them back is entirely up to you, and is outside of my involvement.

Crab-Stuffed Mushrooms (24 Calories Each)



Ingredients:
• 1 medium tomato, seeded and diced
• 1/2 cup soft bread crumbs
• 2 tablespoons light mayonnaise
• 1 tablespoon minced fresh parsley
• 1 garlic clove, minced
• 1/4 teaspoon salt
• Dash cayenne pepper
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 30 medium fresh mushrooms
• 1 tablespoon olive oil
• 1/4 cup shredded Parmesan cheese

Directions:
In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside. Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese. Place in a pan coated with cooking spray. Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned. Serve warm. Yield: 2-1/2 dozen.

Nutrition Facts (calculated using MFP Recipe Builder):
1 stuffed mushroom equals 24 calories, 1 g fat, 1 mg cholesterol, 48 mg sodium, 1 g carbohydrate, & 2 g protein.

Looks crazy similar to your recipe, even down to the picture. Weird

http://www.tasteofhome.com/recipes/crab-stuffed-mushrooms

odusgolp

show previous quotes

I have a problem these days. I’m having an unnatural obsession with rifling through old cooking magazines at thrift stores. I’m not kidding. I skim through them for recipes – specifically low-calorie ones – but even some that aren’t low-calorie that I can “lighten up”. It’s taking over my life. Is that normal? Please say yes.

And - I just know you’ll get a kick out of this - this specific one, came from an old County Woman magazine. Don’t judge…and stop laughing. You'll appreciate my efforts when you enjoy one of these stuffed mushrooms, my friend.

One more thing - need I point out that the holidays are on their way, people??!! These would be fantastic to serve at a fall holiday party. But be forewarned - guests would demand to be invited back next year. And whether or not you invite them back is entirely up to you, and is outside of my involvement.

Crab-Stuffed Mushrooms (24 Calories Each)



Ingredients:
• 1 medium tomato, seeded and diced
• 1/2 cup soft bread crumbs
• 2 tablespoons light mayonnaise
• 1 tablespoon minced fresh parsley
• 1 garlic clove, minced
• 1/4 teaspoon salt
• Dash cayenne pepper
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 30 medium fresh mushrooms
• 1 tablespoon olive oil
• 1/4 cup shredded Parmesan cheese

Directions:
In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside. Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese. Place in a pan coated with cooking spray. Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned. Serve warm. Yield: 2-1/2 dozen.

Nutrition Facts (calculated using MFP Recipe Builder):
1 stuffed mushroom equals 24 calories, 1 g fat, 1 mg cholesterol, 48 mg sodium, 1 g carbohydrate, & 2 g protein.

Looks crazy similar to your recipe, even down to the picture. Weird

http://www.tasteofhome.com/recipes/crab-stuffed-mushrooms

Don't be silly, she used the word "LIGHT" before mayo! Totally different.

jnichel

Canned crab? I'm from New Orleans and your recipe is grounds for war. WAR I tell you!

VeryKatie

Canned crab? I'm from New Orleans and your recipe is grounds for war. WAR I tell you!

So I'm from a place that is land locked... seafood is not a "poor man's meal" here... canned crab is the only affordable option.

Oh but New Orleans... I visited once... and the food was divine!

whovian67

Thanks... love anything with crab and mushroom

jnichel

show previous quotes

Canned crab? I'm from New Orleans and your recipe is grounds for war. WAR I tell you!

So I'm from a place that is land locked... seafood is not a "poor man's meal" here... canned crab is the only affordable option.

Oh but New Orleans... I visited once... and the food was divine!

I'll let it slide because you're Canadian and y'all gave me Rush. :laugh:

WadeLam

Looks crazy similar to your recipe, even down to the picture. Weird

http://www.tasteofhome.com/recipes/crab-stuffed-mushrooms

It's from Country Woman Magazine, which is a division of Taste of Home. I found it in the December/January 2008 issue. On page 37. From the local Good Will on South Main in Harrisonburg (if you'd like to call and verify purchase). After buying it, I looked online to see if I could find any other crab/mushroom recipes that sounded better, and found the exact same recipe. So, I changed the mayo to light and made them (great observation, odusgolp), re-calculated the nutrition info using the MFP recipe builder, and posted it here – though I did use their photo (good catch Acg67). It is the exact recipe after all, and the photo I took of mine didn’t look as nice. I am a great cook, but I must say that I do not have the whole mushroom-stuffing technique down pat.

Let me point out that nowhere in the post did I claim the recipe was my own. I cited my original source, if you happened to read the section before the recipe.

And Acg67 – I’ve come across your posts a few times, and most everything I've read causes some type of chaos. Anyway…make the recipe…enjoy…and see you when I post my next thread.

KeepGoingKylene

bump for later, thanks!

Mygsds

I for one so enjoy your recipes. This looks like another good one. I too find it unfortunate on this board there is always someone who polices other's recipes, but have you ever noticed they never start a post. Guess they don't like the criticism..

Acg67

I for one so enjoy your recipes. This looks like another good one. I too find it unfortunate on this board there is always someone who polices other's recipes, but have you ever noticed they never start a post. Guess they don't like the criticism..

LOL, I've started many posts and anytime anyone has asked how I've made something I've told them. I've also actually posted meals w pictures I've made not ripped them off of some website. And I don't think other's means what you think it means, as that would denote ownership, when we already know some here just rip off recipes and claim them as their own.

dklibert

Looks delicious! Thanks so much.

tkillion810

Great idea! I'm thinking portabella caps w/ the crab stuffing! Thanks for sharing!

Zoe_lifts

bumping for later

Wibble_Wobble

Sounds good

karenleeh

That recipe looks fabulous! I will be giving it a try soon

happyshell418

Thank you for doing this!!!!! I love crab stuffed mushrooms.

Cardio4Cupcakes

I want to make these but I'm afraid I will eat the entire thing HA