I am always looking for healthier snacks and appetizers that are not too high calorie and offer nutritional value. Of course, when crafting my game day eats I think about using veggies or fruits, whole grains, high-quality proteins and dairy products in the mix.
I was thrilled to recently receive free samples of Cabot Cheese mentioned in this post. [By posting this recipe, I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.]
I immediately thought of melting the cheese – as it tastes so good when it’s warm and melted. In this dish, Cabot Horseradish Cheddar takes it to another level with a delightful burst of heat. If you like a more mild taste, the Cabot White Oak Cheddar melts in your mouth with a rich, subtle flavor.
Since stuffed mushrooms top my appetizer list, that is where I set my sights. Plus the fact that mushrooms offer a lot of nutritional value – even the white ones. Mushrooms are jam-packed with the antioxidant, selenium, as well as potassium, B vitamins like niacin and riboflavin – and even vitamin D as they are exposed to UV-light. Plus, mushrooms offer great texture in dishes and savoriness or umami and as a result are a great stand-in for meat.
This dish is super simple to make with real lump crabmeat. Crabmeat can be pricey, so I use canned lump crab. I steer clear of imitation crab as it’s not flaky and it contains a lot of fillers to give it the right consistency. Crab is low-calorie at 80 calories per 4 ounces (1/2 cup) and jammed with good-quality protein. It can be bland, so I jazzed the crab up before filling the mushrooms with a dollop of plain Greek yogurt, a sprig of fresh dill, minced shallot, garlic, a dash of Dijon mustard and grated cheddar.
Creamy Horseradish Crab Stuffed Mushrooms
Serves 8 (2 mushrooms each)
16 medium white button mushrooms, stems removed and cleaned
1 Tablespoon extra-virgin olive oil
1 medium shallot, minced
2 garlic clove, minced
2 – 4 ounce can lump crab meat, drained
1 Tablespoon fresh dill, coarsely chopped
2 teaspoon plain non-fat Greek yogurt
2 teaspoon Dijon mustard
4 ounces Cabot Horseradish or Cabot White Oak Cheddar, grated (about 1 cup)
Preheat oven to 400 degrees F. Clean mushrooms with a dry cloth – do not clean mushroom under water as they get water logged. Peel outer skin with a small pairing knife, if desired, and hallow out by removing stems. Set prepped mushrooms aside.
In a small skillet over medium-low heat, drizzle olive oil and add shallots and garlic. Saute for a few minutes.
Place crab in a bowl and add sautéed shallots and garlic, stir. Add dill, yogurt, mustard and 4 ounces of the grated cheese (set the other half aside for topping the mushrooms).
Spoon crab mixture with a teaspoon into each mushroom. Top each one with remaining grated cheese. Set them in a baking dish or cookie sheet and bake for 20 minutes or until cheese on top is golden brown and bubbling. Remove from oven and serve while warm.
Nutrition Information (per serving): Calories: 116, Total Fat: 7 g, Saturated Fat: 3 g, Trans Fat: 0 g, Cholesterol: 43 mg, Sodium: 204 mg, Carbohydrates: 2 g, Dietary Fiber: 0 g, Sugar: 1 g, Protein: 11 g