Cheesy Seafood Stuffed Mushrooms
Absolutely a crowd pleaser.

• 40 medium button mushroom caps (about 24 ounces)
• 1/3 cup Neufchatel cheese
• 1/4 cup skim milk
• 1 clove garlic, minced
• 1 pinch nutmeg
• 1 pinch black pepper
• 2 teaspoons flour
• 1 tablespoon low-fat mayonnaise
• 1 tablespoon lemon juice
• 3 tablespoons parmesan cheese
• 1 green onion, chopped fine
• 1 6 ounce can crabmeat, drained
• 1 7 ounce can baby shrimp, drained
• 1/2 cup reduced fat cheddar cheese, finely grated
• Seasoned bread crumbs, for sprinkling (optional)

Pre-heat oven to 400 degrees F.

Wipe mushroom caps with a damp cloth to remove any dirt and remove stems. (Discard stems or save for another use.) Set aside caps.

In a saucepan on low heat combine and stir with a wire whisk: flour, Neufchatel cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.

Stir in mayonnaise, lemon juice, parmesan cheese and green onion. Remove from heat and fold in crab meat and shrimp gently with a rubber spatula. Cover and allow to cool completely before stuffing the mushrooms.

Stuff each mushroom cap with filling. Place in a 9 x 13 inch greased baking dish and sprinkle with cheddar cheese and seasoned bread crumbs if desired.
Bake 15 to 20 minutes.

Per Serving (excluding unknown items): 144 Calories; 4g Fat (20.1% calories from fat); 1g Saturated Fat; 16g Protein; 16g Carbohydrate; 4g Dietary Fiber; 53mg Cholesterol; 203mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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