Ingredients
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12 small-to-medium-sized brown mushroom caps (1 - 2-inch wide, stems removed)
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2 ounces drained white crabmeat
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2 tablespoons celery, minced
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1 piece Laughing Cow cheese, 1 wedge (Laughing Cow, any Light flavor)
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1 tablespoon fat free cream cheese
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2 teaspoons fat-free butter-flavored sprinkles (cheese flavor... like the ones by Molly McButter)
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2 tablespoons red peppers, minced
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1 tablespoon nonfat sour cream
Instructions
- Preheat oven to 375 degrees.
- Wipe mushrooms clean with a damp paper towel and then dry them. Place with the rounded sides down on a baking dish sprayed lightly with nonstick spray.
- Combine all other ingredients and stir until well mixed. Evenly distribute crab mixture among the mushroom caps.
- Place in the oven for 10 - 12 minutes, until hot.