| Recipe: |
8 x Portobello mushrooms, -4 inch caps
8 oz Fat-free cream cheese, softened
1/2 cup Finely chopped green onions
1/4 cup Light mayonnaise
1 tsp Lemon juice
1/2 tsp Old bay seasoning
1 dsh Ground red pepper
1 lb Crabmeat, -shell pieces remove
1 cup Quartered cherry tomatoes, about 12
1/2 cup Reduced-fat/sodium swiss, cheese, shredded
1/2 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); beat well. Stir in crabmeat, tomatoes, and cheese. Spoon mixture evenly into mushroom caps; sprinkle each cap with 1 tablespoon breadcrumbs, and place on a baking sheet. Bake at 425 of for 15 minutes or until tops are lightly browned.
Yield: 8 servings (serving size: 1 stuffed mushroom). |
