Light Cheesy Crab Stuffed Mushrooms

• 12 small-to-medium-sized brown mushroom caps (1 - 2-inch wide, stems removed)
• 2 ounces drained white crabmeat
• 2 tablespoons celery, minced
• 2 tablespoons red peppers, minced
• 1 piece Laughing Cow cheese, 1 wedge (Laughing Cow, any Light flavor)
• 1 tablespoon nonfat sour cream
• 1 tablespoon fat free cream cheese
• 2 teaspoons fat-free butter-flavored sprinkles (cheese flavor... like the ones by Molly McButter)

1. Preheat oven to 375 degrees.
2. Wipe mushrooms clean with a damp paper towel and then dry them. Place with the rounded sides down on a baking dish sprayed lightly with nonstick spray.
3. Combine all other ingredients and stir until well mixed. Evenly distribute crab mixture among the mushroom caps.
4. Place in the oven for 10 - 12 minutes, until hot.

brown mushroom, white crabmeat, celery, red peppers, cow cheese, nonfat sour cream, cream cheese, butter

Taken from www.food.com/recipe/light-cheesy-crab-stuffed-mushrooms-218485 (may not work)