Crab-Stuffed Mushroom Caps
Ingredients
- 30 large mushroom caps, gently cleaned with dry paper towel
- 1 tbsp Spinach Dip Mix
- 1⁄4 tsp Chipotle Aioli Mix
- 1⁄3 cup light mayonnaise
- 1⁄3 cup light cream cheese
- 1⁄4 cup grated Parmesan cheese, divided
- 1 can (4 oz/120 g) crab meat, drained
- 1 tbsp dry breadcrumbs
Preparation
- Preheat oven to 400° F.
- Place caps on Sheet Pan lined with Sheet Pan Liner.
- In a mixing bowl, combine dip mix, aioli mix, mayonnaise, and cream cheese. Stir in 3 tbsp Parmesan, and fold in crab.
- In a separate bowl, combine remaining Parmesan with breadcrumbs, and set aside.
- Spoon crab mixture into mushroom caps. Top with crumb mixture.
- Bake in the oven for 10 min, or until tops are golden. Delicious served hot, cold, or at room temperature.
Epicure Products Used
Nutritional Information
Per serving(2 mushroom caps): Calories 60, Fat 3.5 g (Saturated 1 g, 0 0 g), Cholesterol 15 mg, Sodium 110 mg, Carbohydrate 3 g (Fiber 1 g, Sugars 2 g), Protein 4 g.