Crab-filled Mushrooms 

Earthy mushrooms filled with the taste of the ocean.

Ingredients:

8 portabello mushrooms, (100g each with stem)

200 g Philadelphia Light cream cheese

1/2 cup spring onions, chopped

1/4 cup Kraft Free mayonnaise

1 tsp lemon juice

2 tsp black pepper (or to taste)

400 g crab meat, raw

1 cup cherry tomatoes, quartered

1/2 cup Swiss cheese, reduced fat, shredded

1/2 cup breadcrumbs

Directions:

Preheat oven to 220C.

Remove and discard stems. Gently wash; put aside to dry while preparing filling.

In a bowl, beat cream cheese until smooth. Add spring onions, mayonnaise, lemon juice, pepper; mix 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 for 15 minutes or until tops are lightly
browned.

Variations:

Not keen on mushrooms? Then substitute them for 8 slices of multi-grain bread (269 calories, 12g fat, 16.5g protein, 20g carbs, 2.2g fibre, 380mg sodium).

Author:

Family Health Publications

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