Low Fat Stuffed Mushrooms Recipes

Steps:

• (Since I'm usually cooking for 1 or 2, I tend to cut the recipe in half. Also, a great deal of this recipe is to taste. So if you like your mushrooms meatier, add more meat and less cream cheese.).
• Preheat oven to 350 degrees.
• Remove stems from mushrooms an wash thoroughly. Let mushrooms dry on a paper towel.
• In a food processor add cream cheese, entire package of artificial crab, two tablespoons of parmesan, and two cloves of garlic. (You may also add some chopped scallions if you like). Pulse until smooth.
• Taste your mixture and add salt, pepper, and powdered garlic to taste.
• With a spoon, scoop about one tablespoon of mixture into each mushroom, or until cap is full and overflowing a bit. Use the spoon to smooth out mixture into a nice mound. Spray a baking sheet with cooking spray of choice and place completed mushrooms evenly on the sheet. Sprinkle mushrooms with more parmesan cheese to taste. Bake about 8 mins, or until mushroom tops begin to brown.
• (If you make the entire recipe but don't end up using all of the cheesy crab mixture, it tastes amazing chilled and served on crackers or wrapped into wanton noodles and fried.).

Steps:

• Remove stems from mushrooms; set caps aside. Chop stems, reserving 1/3 cup (discard remaining stems or save for another use). In a bowl, combine the bread crumbs, sour cream, Parmesan cheese, chives, mayonnaise, vinegar, hot pepper sauce if desired and reserved mushroom stems; mix well., Place mushroom caps on a baking sheet coated with cooking spray; stuff with crumb mixture. Broil 4-6 in. from the heat for 5-7 minutes or until lightly browned.

Steps:

• Combine cheese, butter, onion and spinach in a skillet over medium-low heat until cheese is melted.
• Scrap the underside of the mushroom caps. Chop and add to skillet.
• Fill each mushroom cap with ¼ of the cheese mixture.
• Bake at 350* for 15 minutes or until mushrooms are tender.

Steps:

• Heat the oil in a non-stick frying pan over medium heat.
• Add the garlic and onion -stir until the onion has softened. Add the stock powder and dried basil. This should take roughly 3 minutes.
• Add the cut mushrooms and continue to cook for another minute. Add the extra oil if required to moisten the mushrooms. Season with salt and pepper to taste.
• Mix the cornflour with a little water in your measuring cup. Add more water to bring to the 1/4 cup measurement of water. Mix and add over the mushrooms. You can use cream or evaporated milk in place of the water if you wish.
• Continue to cook and stir until done to your liking. I prefer to keep my mushrooms chunky.
• Serve over toast, steak or chicken.

Steps:

• Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
• Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
• Preheat oven to 350 degrees.
• Clean, dry and stem mushrooms; discard stems.
• Scoop out and discard gills.
• Fill mushrooms with the crabmeat mixture.
• Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
• Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.