Stuffed Mushrooms (Diabetic)
Published: Friday, October 16, 2026
2 lbs. whole fresh mushrooms
8 oz. carton spreadable garden vegetable cream cheese
4 oz. imitation crabmeat, chopped
½ c. shredded Cheddar cheese, divided
2 Tbsp. mayonnaise
¼ tsp. salt
⅛ tsp. or a dash of pepper
Remove stems from mushrooms and finely chop ¼ cup (discard remaining stems or save for another use); set caps aside.
In a small bowl, beat cream cheese until smooth. Stir in chopped mushroom stems, crab, ¼ cup Cheddar cheese, mayonnaise, salt and pepper. Spoon about 2 tsp. into each mushroom cap. Place on a foil-lined baking sheet; sprinkle with remaining Cheddar cheese. Bake at 350° for 15-18 minutes or until mushrooms are tender. —About 4 dozen.
• Exchange (1 mushroom): 30 calories, 2 g fat, 1 g saturated fat, 1 g protein, 1 g carbohydrate, 6 mg cholesterol, trace fiber, 59 mg sodium.
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