Crab Stuffed Mushrooms


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Makes 24 Serving size 2-3  Cook Time 20 minutes

Ingredients:
2 cans (6 oz) lump crabmeat
1 lb baby portabello mushrooms (stems removed and cleaned)
1/2 C green onions
1 tsp garlic, minced
3 tbsp low-fat mayonnaise
2 tbsp parmesan cheese
2 oz low-fat monterey jack cheese
1 tbsp worchestershire sauce

Directions:

  1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Place mushrooms, top sides down, on the baking sheet.
  2. Combine crabmeat, onions, garlic, mayo, cheeses and worchestershire sauce into a medium bowl; mix well. Spoon the mixture evenly into the mushrooms.
  3. Bake 20 minutes or until browned

adapted from Diabetic Cooking
Nutritional Information Per 2-3 servings calories 45, fat 3g, protein 4g, carbohydrates 1g, fiber 5g, sodium 115 mg

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Crab Stuffed Mushrooms


Metabolic Medical Center Recipes

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Serves 12 Cook Time 35 minutes

Ingredients:
12 portobello mushroom caps
1 1/2 C lump crab meat
1/2 C Parmesan cheese. grated
1 egg, beaten
3 Tbsp Smart Balance or I Can’t Believe It’s Not Butter
1/2 tsp dill
1/4 tsp chives
1/4 tsp parsley

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix crab meat, Parmesan cheese, egg, butter substitute, and herbs in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
  3. Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
  4. Bake in preheated oven until heated through and golden on top, about 30 minutes.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Grilled Antipasto Vegetables


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Metabolic Recipes

This shows up one night as a side dish for steak and the next night it can top fresh salad greens. So easy, so versatile, so good.

Serves 8-10 Cook Time 10 minutes

Ingredients:
4 bell peppers (red, yellow, green) halved and seeded
4 red onions, peeled and cut into 6 wedges
2 tsp olive oil
6 portobello caps
2lbs asparagus cooking spray
1/3 Cup fat-free Vinaigrette dressing

Directions:

  1. Preheat grill to high.
  2. Coat peppers and onions with cooking spray and place them on a grill rack coated with cooking spray. Grill 15 minutes or until the peppers are blackened. Place the peppers in a zip top bag and let them stand for 15 minutes.
  3. Chop the cooked onions into 1 inch pieces and place in a large bowl. Peel and slice the peppers into 1/2 inch strips and add them to the onions.
  4. Combine the oil, mushrooms, and asparagus; toss well to coat. Place them on the grill rack and cook 3 minutes on each side.
  5. Chop mushrooms into 1 inch pieces and add it to the onion. Slice asparagus diagonally into 1 1/2 inch pieces; add to the onions.
  6. Drizzle with dressing, toss to coat and serve. (Makes excellent leftovers.)

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes