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    Portabello Stuffed Musrhooms

    List of 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


    Serve as an appetizer or as a light lunch on a bed of gourmet
    salad greens.

    1. Preheat oven to 425 degrees.

    2. Remove brown gills from the undersides of mushrooms using a
    spoon; discard gills. Remove and discard stems. Set mushroom caps

    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
    degrees for 15 minutes or until tops are lightly browned. Yield:
    8 servings (serving size: 1 stuffed mushroom).

    Source: Cooking Light




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