Yield: 8 Servings
|8 \N||Portobello mushrooms; -4 inch caps|
|8 ounces||Fat-free cream cheese; softened|
|½ cup||Finely chopped green onions|
|¼ cup||Light mayonnaise|
|1 teaspoon||Lemon juice|
|½ teaspoon||Old bay seasoning|
|1 dash||Ground red pepper|
|1 pounds||Crabmeat; -shell pieces remove|
|1 cup||Quartered cherry tomatoes; about 12|
|½ cup||Reduced-fat/sodium swiss; cheese; shredded|
|½ cup||Dry breadcrumbs|
1. Preheat oven to 425 oF. 2. Remove brown gills from the undersides of mus hrooms using a spoon; discard gills. Remove and discard stems. Set mushroom caps aside. 3. Beat cream cheese at medium speed of a mixer until smooth. A dd green onions and the next 4 ingredients (green onions through pepper); b eat well. Stir in crabmeat, tomatoes, and cheese. Spoon mixture evenly into mushroom caps; sprinkle each cap with 1 tablespoon breadcrumbs, and place o n a baking sheet. Bake at 425 oF for 15 minutes or until tops are lightly b rowned.
Yield: 8 servings (serving size: 1 stuffed mushroom).
CALORIES 175 (27% from fat); FAT 5.3g (sat 1.3g, mono 0.3g, poly 2g); PROTE IN 20.5g; CARB 11g; FIBER 1.6g; CHOL 69mg; IRON 2mg; SODIUM 593mg; CALCIUM 249mg. WW- 4 points.
Busted by Gail Shermeyer <4paws@...> Recipe by: Cooking Light Magazine, September 1997 Posted to MC-Recipe Digest by P&S Gruenwald <sitm@...> on Apr 03, 1998