Crab-Stuffed Shrimp

INGREDIENTS:

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

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.

Busted by Gail Shermeyer 4paws@netrax.net