Light Cream Cheese Stuffed Mushroom Caps

These adorable and tasty, crab-stuffed mushroom caps are wonderful hors d’oeuvres for any gathering. Make them with Island Farms by Natrel light cream cheese.

Cooking time
45 min.
  • 12 large mushrooms
  • 250 g (1 cup) Island Farms by Natrel light cream cheese
  • 125 g (½ cup) cooked crab meat
  • 45 mL (3 tbsp) Parmesan cheese
  • 45 mL (3 tbsp) New Natrel butter
  • Extra virgin olive oil
  • Fresh parsley for garnish
  1. Remove the mushroom stems and trim the caps to accommodate the crab mix.
  2. Thoroughly combine the cream cheese, Parmesan and crab meat.
  3. Pour 2.5 mL (½ tsp) of olive oil into each cap and then add 15 mL (1 tbsp) of the crab mix to each. Place in a foil baking dish.
  4. Slice the butter into cubes and add to the bottom of the container. Cover the container with foil and bake at 175 °C (350 °F) for 45 minutes.
  5. Switch the oven to broil and remove the foil cover sheet during the last 5 minutes of cooking time. Garnish with the fresh parsley.