Friday, May 17, 2013
Stuffed mushrooms are always a hit at parties. Make them extra-decadent by stuffing them with crabmeat – but save calories with this delicious, diet-friendly version.
At a glance
Lg. mushrooms, cleaned and with stems removed
1 lb. fresh crab meat
1 sm. jar pimentos, chopped
1/4 c. reduced-fat mayonnaise
Old Bay seasoning, to taste
1 tsp. celery seed or 2 tbsp. celery flakes
1 c. skim milk
1 tbsp. cornstarch
1/2 c. Muenster or Gruyere cheese, grated
Mix stuffing ingredients and fill mushrooms. Broil until cooked, about 5 minutes. Remove from broiler. Pour on cheese sauce. Broil until brown. For cheese sauce, mix cornstarch with small amount of milk until cornstarch is dissolved; add rest of milk and Butter Buds. Cook over medium heat until mixture thickens and starts to boil. Add cheese and cook until cheese dissolves. Pour over stuffed mushrooms; sprinkle with fresh grated Parmesan cheese; broil until brown.