Preparation:
Remove the stems from the mushrooms and finely chop enough of
the stems to yield 3/4 cup. Coat large skillet with butter cooking
spray and preheat over medium heat. Add the chopped stems, red
and green bell peppers, chicken seasoning, 1 tablespoon of broth.
Cover and cook stirring frequently for about 3 min. or until vegetables
are tender. Add a little more broth during cooking if skillet
become dry.
Remove the skillet from heat and set aise for a few minutes to
cool slightly. Add the crabmeat to the skillet mixture and toss
to mix well. Add the bread crumbs and the Parmesan cheese and
toss mix well. Slowly add remaining broth while tossing gently
to mix well. The mixture should be moist and must hold together
when gently pressed.
Coat a pan with cooking spray. Place about 1 tablespoonful of
stuffing into each mushroom cap, pressing the stuffing gently
to make it hold together and arrange mushrooms in a pan. Spray
top of mushrooms lightly with cooking spray.
Cover the pan with aluminium foil and bake at 400 degrees for
12 minutes. Remove foil and bake for about 5 more min. or until
mushrooms are tender and the stuffing is slightly browned.
Carbs:
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