Side Pannel
Crab-Stuffed Portobellos
Ingredients List
- 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
Directions
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.
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.
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