Crab-stuffed portobellos

Yield: 8 Servings

Measure 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

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

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