Ingredients
Scale
- 12 baby portobello mushroom caps
- 8 ounces cream cheese, softened
- 8 ounces ready-to-eat crab meat
- 3 handfuls of fresh spinach
- 2 strips turkey bacon
- 1/4 cup shredded Parmesan cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, cook turkey bacon until crispy; set aside.
- Sauté minced garlic in olive oil for 2–3 minutes, then add spinach until wilted.
- Mix crab meat into the skillet with seasonings; combine well.
- In a separate bowl, blend cream cheese until smooth and fold in the crab mixture along with diced turkey bacon and Parmesan cheese.
- Clean mushroom caps and fill each with about 1-1.5 tablespoons of the mixture; top with additional Parmesan.
- Bake on an oiled baking sheet for approximately 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom (approximately 50g)
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg