6 large portobello mushrooms
3/4 cup finely chopped sweet onion
2 tablespoons olive oil, divided
1 package (8 ounces) cream cheese, softened
1/2 cup seasoned bread crumbs
1/2 cup plus 1 teaspoon grated Parmesan cheese, divided
1 teaspoon seafood seasoning
2 cans (6-1/2 ounces each) lump crabmeat, drained
1/4 teaspoon paprika
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1 stuffed mushroom equals 346 calories, 22 g fat (11 g saturated fat), 138 mg cholesterol, 695 mg sodium, 14 g carbohydrate, 2 g fiber, 23 g protein.
Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion.
Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender. Yield: 6 servings.