Serves: 24
Total Calories: 66
1. Preheat oven to 375°. Adjust rack to upper third of oven. Brush mushrooms with melted butter place rounded-side down on an ungreased baking sheet.
2. Drain crab meat, discard liquid set crab meat aside.
3. In a medium bowl, stir together mayonnaise and horseradish. Add pork rinds, cheese, green onion and parsley, stirring until well mixed. Add crab meat and toss with a fork. Mound 1 level tablespoon of the mixture onto each mushroom.
4. Bake for 5 minutes or until warm then broil 4 inches from heat source for about 1 minute or until light golden brown. Serve immediately.
To Microwave:
1. On a paper plate lined with a paper towel, arrange 12 stuffed mushrooms in a circle cover with waxed paper. Microwave at 100% power (700 watts) for 2 1/2 to 3 minutes or until hot, rotating plate once. Repeat with remaining 12 mushrooms.
This Pacific Mushroom Caps recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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