| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats | Swiss | Seafood | 8 | Servings |
INGREDIENTS
| 8 | Portobello mushrooms; -4 inch caps | |
| 8 | oz | Fat-free cream cheese; softened |
| 1/2 | c | Finely chopped green onions |
| 1/4 | c | Light mayonnaise |
| 1 | ts | Lemon juice |
| 1/2 | ts | Old bay seasoning |
| 1 | ds | Ground red pepper |
| 1 | lb | Crabmeat; -shell pieces remove |
| 1 | c | Quartered cherry tomatoes; about 12 |
| 1/2 | c | Reduced-fat/sodium swiss; cheese; shredded |
| 1/2 | c | Dry breadcrumbs |
INSTRUCTIONS
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 MC-Recipe Digest by P&S Gruenwald <sitm@ne.infi.net> on Apr 03, 1998
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