Stuffed Mushrooms with Crabmeat

Name: Stuffed Mushrooms with Crabmeat
Yield: serves 4
Ingredients: 4 small portobello mushrooms (about 2 ounces each); Nonstick cooking spray; Salt and freshly ground black pepper; 6 ounces fresh lump crabmeat; 1/3 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise such as Hellmann’s Low-Fat Mayonnaise Dressing; 2 tablespoons real bacon bits, such as Hormel Real Bacon Bits; 1/4 cup frozen peas, thawed; 3 tablespoons chopped fresh chives; 1/4 cup whole-wheat panko breadcrumbs, such as Ian’s All-Natural

December 9, 2011

A hollowed-out mushroom cap makes an ideal little edible bowl, perfect for filling with cream cheese and bacon, creamed spinach and ham, Italian sausage and cheese, or crabmeat. These—made with fresh crab, a little bit of low-fat mayo, and real bacon—are a real caloric bargain. A single serving (4 large mushrooms) nets you only 4 grams of fat and just under 120 calories.

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