Friday, June 19, 2009

Stuffed Mushroom Caps

Tonight is my and my husbands 6 year anniversary (of when we started dating, not marriage anniversary.) I wanted to do something special, so I decided to make a delicious dinner, with an appetizer, which I never make. We love mushrooms. So here it is:

  • 2 large portabello mushroom caps, stems removed

  • 5-6 smaller portabello mushrooms, diced fine

  • 4oz (half a package) imitation crab or lobster meat, diced fine (I used lobster)

  • 2 strips pre cooked turkey bacon

  • 1 teaspoon minced garlic

  • 4 oz low fat cream cheese

  • 2 tablespoons fresh parsley (or a teaspoon dried)

  • parm or cheddar cheese

  • paprika

  • salt and pepper

  • cooking spray

Place caps stem side up on a baking dish, but make sure stems are removed. In a large, sprayed skillet add mushrooms and lobster meat and sautee for about 2 minutes at medium heat, add in salt and pepper. Then add in chopped bacon and garlic and sautee for 2 more minutes. Turn down heat to low then add in parsley and cream cheese. Cook til cream cheese is soft and everything is mixed together well. Place mixture in caps and top with parm or cheddar cheese (I used parm) and sprinkle with paprika. Bake at 400 for about 20 minutes. So good.

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