Light Cheesy Crab Stuffed Mushrooms - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 375 degrees.
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.
Combine all other ingredients and stir until well mixed. Evenly distribute crab mixture among the mushroom caps.
Place in the oven for 10 - 12 minutes, until hot.