Stuffed Portabello Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Directions
2 Medium sized portabello mushroomsCrab Supreme, imitation crab meat, 1 cupKraft Shredded 2% Mexican Four Cheese blend, .25 cupKraft 2% Shredded Cheddar Cheese, .25 cupRicotta Cheese, part skim milk, .25 cupGarlic powder, 1 tspNo Salt (salt substitute 1/4 tsp), 1 tspFat Free Swiss Cheese (2 slices)
Makes 2 servings
Shred crabmeat and mix in remaining ingredients.
Clean out mushroom caps, the fill them with the stuffing
Bake at 350 degrees for 30 minutes. Top with a slice of fat free swiss chesse and broil just until cheese melts.
Number of Servings: 2
Recipe submitted by SparkPeople user C.MCCURDY.
Shred crabmeat and mix in remaining ingredients.
Clean out mushroom caps, the fill them with the stuffing
Bake at 350 degrees for 30 minutes. Top with a slice of fat free swiss chesse and broil just until cheese melts.
Number of Servings: 2
Recipe submitted by SparkPeople user C.MCCURDY.
Nutritional Info Amount Per Serving
- Calories: 217.4
- Total Fat: 8.0 g
- Cholesterol: 32.1 mg
- Sodium: 919.1 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 1.6 g
- Protein: 17.3 g
Member Reviews
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AUTOIMMUNE1
I will definitely make this again. I eliminated the garlic powder and minced a few garlic cloves instead, with a tbsp or 2 of minced onion and red pepper also, sauteed in a non-stick pan with Berrio's spray-on extra-light olive oil, which added a touch of flavor/color to an already lovely dish. - 2/6/10
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ADDIEKELLER
These are great! I changed the recipe around to fit what I had on hand, though. Instead of the shredded cheeses, I used low fat cream cheese, a couple tablespoons of low fat cottage cheese, minced garlic instead of powder, chopped onion, tomato, and red bell pepper. Big hit with the husband! :D - 7/4/10