Seafood Stuffed Mushrooms

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 40 medium mushroom caps (stems removed)
• 1/3 cup light cream cheese
• 1/4 cup 1% low-fat milk
• 1 clove garlic, minced
• 1 pinch nutmeg
• 1 pinch pepper
• 1/2 tablespoon flour
• 1 tablespoon low-fat mayonnaise
• 1 tablespoon lemon juice
• 3 tablespoons parmesan cheese, kraft
• 1 green onion, sliced thin
• 1 can crabmeat, drained
• 1 can baby shrimp, drained
• 1/2 cup light cheddar cheese, finely grated
• extra parmesan cheese, for sprinkling

Recipe

• 1 wipe mushroom caps with a damp cloth to remove any dirt.
• 2 set aside.
• 3 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.
• 4 stir in mayonnaise, lemon juice, parmesan cheese and green onion.
• 5 remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
• 6 cover and allow to cool completely before stuffing the mushrooms.
• 7 stuff each mushroom cap with filling.
• 8 place in a 9 x 13 inch greased baking dish and sprinkle with cheddar cheese and extra parmesan cheese.
• 9 at this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
• 10 pre-heat oven to 400 degrees f.
• 11 bake 15 to 20 minutes.