Crab Stuffed Mushrooms

I love finding new ways to use Fage 2% yogurt besides as a sour cream substitute, an addition to soups and dips, and of course scarfing it down by the cup every morning. I am obsessed with Fage, it’s thick, creamy consistency, its tang, and its versatility. When my mom gave my some baby bella mushrooms this past weekend, I instantly wanted to stuff them with Fage. . . and something else. But what?

I wandered around the kitchen, cleaning my mushrooms and readying my Fage. Cleaning mushrooms is the grossest task ever, I am convinced. Ick.

And then I saw this canned crab I picked up at Market Basket a few weeks ago. I like to keep canned crab on hand because it’s cheap, it tastes pretty darn good, and unlike the fresh stuff, doesn’t require a special trip to the store. And it’s really great in recipes.

To stuff the mushrooms, I made a quick mix of crab meat, spinach, shredded mozzarella cheese, and a splash of Girard’s Old Venice Italian dressing.

Into the mushrooms the stuffing went, and they cooked at 405 degrees for 25 minutes.

They came out nicely golden brown, with soft, creamy centers. They were delicious!

It was fun to eat an appetizer for dinner, though I was hungry a couple of hours later. Nothing a sandwich thin slathered in Nutella and a glass of milk couldn’t fix!

Do you have any appetizer-like foods that you like to eat as a meal? I could definitely eat apps all day long!