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RECIPE: Crab-Stuffed Mushrooms

Updated: November 9, 2011 2:19PM


2 (6-ounce) cans crabmeat, drained

1 tablespoon minced onion

1 teaspoon minced chives

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1 garlic clove, smashed to a paste

2 tablespoons shredded Gruyere cheese

1/4 cup cream cheese

1 tablespoon toasted bread crumbs, plus extra for sprinkling

Salt and pepper

24 large mushrooms, de-stemmed

Olive oil

Preheat oven to 375 degrees. Combine crabmeat through bread crumbs in large bowl and mix well. Season with salt and pepper. Set in refrigerator to chill for 10 minutes.

Arrange mushroom caps on foil-lined baking sheet. Season with salt and pepper and drizzle with olive oil. Spoon filling evenly into mushrooms. Sprinkle tops with bread crumbs and bake for 16 to 18 minutes.

Nutrition facts per serving: 79 calories, 4 g fat, 2 g saturated fat, 35 mg cholesterol, 3 g carbohydrates, 1 g sugars, 9 g protein, 209 mg sodium, 1 g fiber

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