Time to step up our cooking a little and go high class with some Crab Stuffed Mushrooms. I made these for the kids the other night and they fell in love. My kids are big fans of seafood, but not really fans of mushrooms, so I had to be careful here. Honestly, I do not know anyone that likes mushrooms outside of me. Not sure why there is so much hatred for those little fungi.

These little nuggets of gold are tasty and still fit within your macros with a few slight alterations. If you would like to add a sauce, I would suggest a remoulade sauce, or simply a remoulade with tartar sauce and ranch dressing. If you are feeling a little more plain, you can top it with ranch dressing only. I tend to avoid sauces, so my mushrooms do not get a sauce accompaniment.

Crab Stuffed Mushrooms Ingredients

1 cup Crabmeat
1/2 cup Light of Fat Free Cream Cheese
1/4 cup Fresh Parsley Leaves, chopped
1/4 cup Green Onions, chopped
4 tablespoons Parmesan Cheese
10 Mini Portobello Mushroom Caps
1/2 cup Panko
Nonstick Cooking Spray
Salt and Pepper to taste

Crab Stuffed Mushrooms Directions

Preheat the oven to 350 degrees F.
Combine all ingredients sans mushrooms, Panko and cooking spray
Stuff the mushrooms with the mixture and top with Panko
Spray the tops with nonstick cooking spray to get them brwoned a little better
Cooking for 15-18 minutes and enjoy.