Recipe - Crab-Stuffed Portobellos

8 Portobello mushrooms; 4
inch caps
8 ounce Fatfree cream cheese;
softened
One half cup Finely chopped green onions
One fourth cup Light mayonnaise
1 teaspoon Lemon juice
One half teaspoon Old bay seasoning
1 ds Ground red pepper
1 pound Crabmeat; shell pieces
remove
1 cup Quartered cherry tomatoes;
about 12
One half cup Reducedfat/sodium swiss;
cheese; shredded
One half 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@netrax.net

Recipe by: Cooking Light Magazine, September 1997

Posted to MCRecipe Digest by P&S Gruenwald sitm@ne.infi.net on Apr 03,
1998