Low Carb Crab Stuffed Mushrooms
South Beach and Atkins friendly, these mushrooms are missing the typical breadcrumb ingredient but they're so good you won't even notice! Makes a great appetizer, a side dish to meat or fish or even as a main dish served with a salad.
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INGREDIENTS
Nutrition- 12
- 1(6 ounce) can crabmeat
- 3
- 1⁄4teaspoon dried oregano
- 1⁄4teaspoon dried thyme
- 1⁄4
- 1⁄3
- 1⁄4
- 3
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DIRECTIONS
- 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.
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