No picture, but I had to put recipe to paper because if I don't my hubby will kill me! He REALLY liked this and said, "This isn't one of those things you just threw together and can't make again, is it?" Well, ya, sort of.... So here I am trying to put quantities to a really yummy throw together. So easy and SOOO GOOD!
Crab Stuffed Portabella Mushrooms
1 small can crab meat
1 tsp minced garlic
1/3 cup light mayo
1/4 cup Panko bread crumbs
2 heaping tablespoons feta cheese
4 portabella mushrooms, cleaned w/ stem and gills removed
Mix the crab, garlic, crumbs, mayo, feta and divide evenly in the mushroom caps. Top with some extra feta and a some fresh ground pepper. Bake in a shallow dish at 350 until the mushrooms are soft (they tend to weep a bit when they are done) and the top is browned.
This could easily be divided among smaller mushrooms for appetizer. We used the big ones and they were our meal with a salad. I had one and hubby had two. Very filling.
Friday, September 24, 2010
Wednesday, September 22, 2010
- 1 lb ground beef or turkey, lean,
- 1 pkt taco seasoning (there are low salt versions you could use)
- monterey jack cheese, 8 oz - grated (or chedder)
- 1 can Healthy Choice cream of mushroom soup (chicken is fine too)
- 1/2 cup low fat sour cream
- 4oz (half a jar) taco sauce, mild
- low carb tortilla, 8 tortillas
Brown ground beef and add taco seasoning and cook according to package directions.Mix together the can of soup, sour cream and taco sauce.
Spray a 9 x 12 pan with cooking spray. Spoon 1/3 of the soup mixture into pan. Divide meat mixture evenly between the tortillas and sprinkle cheese in shell before folding and putting into pan.
Reserve about 1/2 - 3/4 cup cheese.Spread rest of soup mixture onto the shells and top with the rest of the cheese.
Bake at 350 degrees for 20-25 minutes until bubbly and cheese is melted.
Number of Servings: 8