CRAB-STUFFED PORTOBELLO CAPS

Crab-Stuffed Portobello Caps image

Try a new way to stuff your mushrooms with Crab-Stuffed Portobello Caps! You can either grill or broil these Crab-Stuffed Portobello Caps.

Provided by My Food and Family

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup KRAFT Balsamic Vinaigrette Dressing
6 portobello mushrooms, gills removed
1 can (6 oz.) crabmeat, drained, flaked
1/4 cup dry bread crumbs
2 Tbsp. drained diced pimentos
1 green onion, thinly sliced
1/4 cup KRAFT Real Mayo Mayonnaise
1-1/2 tsp. lime juice
1/4 tsp. ground red pepper (cayenne)
2 Tbsp. KRAFT Shredded Parmesan Cheese

Steps:

Pour dressing over mushrooms in shallow dish; turn to coat both sides. Refrigerate 1 hour to marinate.
Meanwhile, combine crabmeat, bread crumbs, pimentos and onions in large bowl. Mix mayo, lime juice and pepper until blended. Add to crabmeat mixture; mix lightly. Refrigerate until ready to use.
Heat grill to medium-high heat. Grill mushrooms 3 min. on each side or until tender.
Heat broiler. Fill each mushroom cap with 1/4 cup crabmeat mixture, sprinkle with 1 tsp. cheese. Broil, 6 inches from heat, 1 to 2 min. until crabmeat mixture is heated through and cheese is melted.

Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g