CRAB-STUFFED MARINATED MUSHROOMS

Crab-Stuffed Marinated Mushrooms image

"This recipe was given to me by a friend and I've made it many times over the years," writes Shirley Doyen from Yorba Linda, California. "It's easy, quick to put together and always well-liked." Who'd guess that it's lower in fat, too?

Provided by Taste of Home

Time 35m

Yield 20 appetizers.

Number Of Ingredients 8

Ingredients

20 large fresh mushrooms
1 cup fat-free Italian salad dressing
1 large egg, lightly beaten
1-1/2 cups canned crabmeat, drained, flaked and cartilage removed
3/4 cup soft bread crumbs
1/4 cup reduced-fat mayonnaise
1/4 cup finely chopped onion
1 tablespoon lemon juice

Steps:

Remove mushroom stems; discard or save for another use. Place mushroom caps in a large resealable plastic bag; add Italian dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight., In a small bowl, combine the egg, crab, bread crumbs, mayonnaise, onion and lemon juice. Drain and discard marinade; stuff mushroom caps with crab mixture. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 375° for 20-25 minutes or until stuffing is lightly browned.

Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 174mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges