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+ servings
IMG 7581 | Simmer & Sage

Skinny Crabmeat Stuffed Mushrooms

Lump crabmeat simply dressed with lemon and fresh herbs, delicious and guilt-free!
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Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer, Snack
Cuisine American
Servings 2 dozen

Ingredients
  

  • 16-24 white button mushrooms
  • 8 oz. lump crabmeat
  • 1/3 cup mayonnaise
  • 2 tsp. minced garlic
  • 2 tbsp. diced scallions
  • juice of 1/2 lemon
  • 1/2 tsp. dried thyme
  • 1/4 tsp. crushed red pepper
  • 2 tbsp. chopped flat leaf parsley

Instructions
 

  • Preheat oven to 375 degrees. Remove and discard stems from the mushrooms. Wipe the mushroom caps clean with wet paper towels.
  • Place the crabmeat in a small bowl. With a fork, break up the pieces slightly until they are flaky. Add the mayo, lemon, thyme, red pepper, garlic and scallions and combine.
  • Fill each mushroom cap with the crab mixture. Place on a baking sheet lined with parchment paper or aluminum foil.
  • Bake for 15-17 minutes, until slightly browned and bubbly. Allow to cool for 2-3 minutes, then transfer to a serving dish and sprinkle with fresh parsley.
Keyword appetizers, gluten free, healthy, low fat
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