| 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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