Creamy Seafood Stuffed Mushrooms
12 large brown or white mushrooms (stems removed)
100 grams fresh shrimp or crab (or both!) shredded or chopped up
3 heaping tablespoons cream cheese (I use Kraft Light Garlic & Herb, but plain would work)
2 tablespoons light sour cream
2 tablespoons minced red or orange pepper
2 tablespoons minced celery
1 tablespoon parmesan cheese (+ 1 tsp to top)
salt, pepper, cayenne to taste
Spray a glass baking dish with Pam. Arrange clean mushroom caps in dish. Mix together all other ingredients together and spoon onto caps. Sprinkle with extra parmesan. Bake at 375 about 10-12 mins. Broil for 1-2 minutes to brown tops (thanks Jen!).
Sooooo yummy!
Can be prepped ahead of time. Just cover with plastic wrap and refrigerate until ready to cook. (for a few hours...not overnight or the mushrooms will go slimey!)
If you don't do seafood, just omit the shrimp & crab. Other variations are to add chopped frozen spinach and or artichokes. Or roast the red pepper and puree it before adding to the mixture. Jen added chipotle for extra flavour and heat. The possibilities are truly endless.
Enjoy!!
(WW = works out to about 1 point per cap depending on your specific choice of ingredients)
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