Lobster Stuffed Mushrooms

• servings: 12 mushrooms
• active time: 15 minutes
• total time: 35 minutes

Ingredients

12 two to three inch portobello mushrooms cleaned with stems removed and discarded

Canola oil spray

1/2 box (4 ounce) of cream cheese softened

1/4 cup of fresh bread crumbs or panko breadcrumbs

1 tsp of minced garlic (1 clove)

3/4 teaspoon of Worcestershire sauce

1/4 cup finely chopped green onions (or 4 tsp dried chives)

1/4 cup freshly grated Parmesan cheese

1 tablespoon fresh chopped Italian parsley (or 1 tsp dried)

1/2 cup (4 ounces) cooked lobster, shrimp, or shelled crab finely chopped

salt and pepper to taste

Directions

Preheat oven to 375 degrees.

Lightly spray mushrooms with olive oil spray and arrange mushrooms cap side down on a baking sheet or baking dish. In a medium bowl, stir the cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley, and crab meat. Season with salt and pepper to taste.

Scoop about 1 1/2 tablespoons of the cream cheese mixture into each mushroom. Bake for 20 minutes. Turn the broiler on at the last minute of cooking to brown the tops lightly.

Nutrition

• Calories: 204 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1.3 g
• Trans Fat: 0.1 g
• Cholesterol: 5 mg
• Sodium: 460 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 1 g
• Total Sugars: 20 g
• Protein: 5 g