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Crab-Stuffed Portobellos

Yield 8 servings (serving size: 1 stuffed mushroom)
Serve as an appetizer or as a light lunch on a bed of gourmet salad greens.

Ingredients

  • 8 (4-inch) portobello mushrooms
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1/2 cup finely chopped green onions
  • 1/4 cup light mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • Dash of ground red pepper
  • 1 pound crabmeat, shell pieces removed
  • 1 cup quartered cherry tomatoes (about 12)
  • 1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
  • 1/2 cup dry breadcrumbs

Nutrition Information

  • calories 175
  • caloriesfromfat 27 %
  • fat 5.3 g
  • satfat 1.3 g
  • monofat 0.3 g
  • polyfat 2 g
  • protein 20.5 g
  • carbohydrate 11 g
  • fiber 1.6 g
  • cholesterol 69 mg
  • iron 2 mg
  • sodium 593 mg
  • calcium 249 mg

How to Make It

  1. Preheat oven to 425°.

  2. Remove brown gills from the undersides of mushrooms 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. Add 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° for 15 minutes or until tops are lightly browned.