Crab-Stuffed Mushrooms
Ingredients:
3.5 oz lump crab meat
2 oz part-skim mozzarella
1 clove garlic, minced
1 Tbsp green onions, finely diced
1 Tbsp red bell pepper, finely diced
1 Tbsp grated parmesan cheese
1/4 tsp ground black pepper
1/4 tsp dried dill weed
1 1/4 cups mushroom caps
Instructions:
Preheat the oven to 375F 190C. Remove the stems from the mushrooms, then wash and dry the caps. Place them stem-side up in a glass baking dish lightly sprayed with PAM or another cooking spray.
In a small bowl, combine the crab meat, mozzarella, garlic, green onions, red bell pepper, black pepper, and dill weed. Stir gently to mix, trying not to break the lumps of crab too much.
Fill each mushroom cap with the crab mixture, pressing it firmly into the caps and mounding it slightly on top.
Sprinkle grated parmesan cheese over the stuffed mushrooms.
Bake for 20-25 minutes, or until the tops are lightly browned and the cheese has melted. Serve hot.