Crab-stuffed portobellos
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 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 |
Directions
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