Description
Quick Crab Stuffed Mushrooms are the perfect healthy holiday appetizer! Each mushroom is loaded with fresh crab meat mixture made with parmesan, gluten-free bread crumbs, chives, and Old Bay Seasoning.
Ingredients
Scale
- 16 oz. baby bella mushrooms, stemed removed
- 3 tablespoons plain yogurt
- 1 egg yolk
- 1 teaspoon dijon mustard
- 1/2 teaspoon lemon zest
- 1/2 teaspoon old bay seasoning
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon chives, chopped
- 2 tablespoons grated parmesan
- 2 tablespoons gluten free breadcrumbs
- 8 oz. fresh lump crab meat, drained of excess water
Instructions
- Preheat oven to 350°F.
- Carefully remove stems from all the mushrooms. (HINT!!! To the mushroom’s caps themselves, thinly slice the bottom to give yourself a “steady base” for the mushroom. This will help it not fall over when you stuff them.)
- Place mushrooms in a baking dish large enough to hold the mushrooms nice and snug. Set aside.
- To medium bowl, add yogurt, egg yolk, dijon mustard, lemon zest, old bay seasoning, garlic, salt and pepper. Using a spoon or fork, mix everything together.
- Next add chives, parmesan and breadcrumbs. Mix together and lastly fold in lump crab meat. Continue to fold until everything is well combined.
- Generously fill each mushroom cap with the crab meat mixture, a mound on top is preferred.
- Bake the stuffed mushrooms, uncovered, for 20-25 minutes or until mushrooms are slightly browned and crab meat is cooked through.
- Garnish with additional chopped chives and parmesan. Serve.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 47
- Sugar: 1 g
- Sodium: 204 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 41 mg
