Shrimp-Stuffed Mushrooms
Recipe from
Better Homes and Gardens
Chow down on these tasty little bites. Each appetizer contains only 13 calories.
Servings:
Makes 24 appetizers.
Prep Time:
25 mins
Total Time:
45 mins
Ingredients
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Nonstick cooking spraysee savings
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24medium mushroomssee savings
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2 teaspoonsolive oil or vegetable oilsee savings
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1/4 cupchopped onionsee savings
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1 clovegarlic, mincedsee savings
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1/2 cupchopped tiny shrimp or 1, 6-ounce package frozen crabmeat, thawed and drainedsee savings
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1/3 cupsnipped fresh parsleysee savings
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2/3 cupsoft whole wheat bread crumbssee savings
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2 tablespoonsdry red wine or sherrysee savings
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1 teaspoondried basil, crushedsee savings
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1/4 teaspoonpeppersee savings
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Directions
1.
Line a 13x9x2-inch baking pan with foil; coat with nonstick cooking spray. Rinse mushrooms; pat dry. Remove stems, hollowing out centers of mushroom caps. Chop stems, reserving 2/3 cup (discard remaining stems). Arrange mushroom caps, stem sides up, in prepared pan.
2.
Heat olive or vegetable oil in a medium skillet. Cook chopped mushroom stems, onion, and garlic in hot oil for 3 minutes. Stir in shrimp and parsley; heat through. Remove from heat; stir in bread crumbs, wine or sherry, basil, and pepper. Spoon shrimp mixture into each mushroom cap. Cover pan with foil.
3.
Bake in a 350 degree F. oven for 10 minutes; remove foil. Bake 10 minutes more or until mushrooms are heated through. Immediately remove with slotted spoon or spatula. Serve hot. Makes 24 appetizers.
Nutrition information
Per serving: Calories 13, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 4 mg, Sodium 12 mg, Carbohydrate 1 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 0%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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