Prep time: 25 minutes
Cook time: 15 minutes
Makes 8 stuffed mushrooms
This elegant recipe, also from Kirsten Jacobsen of Stockton, includes low-fat ingredients to keep calories and fat low.
Never miss a local story.
8 4-inch portobello mushrooms
1 8-ounce package fat-free cream cheese, softened
½ cup finely chopped green onions
¼ cup light mayonnaise
1 teaspoon lemon juice
½ teaspoon Old Bay seasoning
Dash of ground red pepper
1 pound crabmeat
1 cup quartered cherry tomatoes (about 12)
½ cup shredded, reduced-fat, reduced- sodium Swiss cheese (like Alpine Lace)
½ cup dry bread crumbs
Preheat oven to 425 degrees. Remove brown gills from the undersides of mushrooms using a spoon. Discard gills. Remove and discard stems. Set mushroom caps aside.
Beat cream cheese at medium speed of a mixer until smooth. Add green onions, mayonnaise, lemon juice, Old Bay and ground red pepper. Beat well.
Stir in crabmeat, tomatoes and cheese. Spoon mixture evenly into mushroom caps. Sprinkle each cap with 1 tablespoon of bread crumbs and place on a baking sheet. Bake at 425 degrees for 15 minutes or until tops are lightly browned.
Per serving: 189 calories; 23 grams protein; 14 grams carbohydrates; 5 grams fat (2 saturated, 0 monounsaturated, 0 polyunsaturated, 3 other); 50 milligrams cholesterol; 505 milligrams sodium; 4 grams fiber; 2 grams sugar; 25 percent calories from fat.