Ingredients
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40 medium mushroom caps (stems removed)
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1/3 cup light cream cheese
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1 clove garlic, minced
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1 pinch nutmeg
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1 pinch pepper
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1/2 tablespoon flour
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1 tablespoon low-fat mayonnaise
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1 tablespoon lemon juice
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3 tablespoons parmesan cheese, kraft
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1 can crabmeat, drained
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1 can baby shrimp, drained
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extra parmesan cheese, for sprinkling
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1 green onion, sliced thin
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1/4 cup 1% low-fat milk
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1/2 cup light cheddar cheese, finely grated
Instructions
- Wipe mushroom caps with a damp cloth to remove any dirt.
- Set aside.
- In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
- Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
- Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
- Cover and allow to cool completely before stuffing the mushrooms.
- Stuff each mushroom cap with filling.
- Place in a 9 x 13 inch greased baking dish and sprinkle with cheddar cheese and extra Parmesan cheese.
- At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
- Pre-heat oven to 400 degrees F.
- Bake 15 to 20 minutes.