PORTOBELLO CRAB OPEN-FACED SANDWICHES
A roasted red pepper sauce tops this hearty sandwich with a yummy crab filling. With almost no saturated fat, this is light because the mayonnaise has been replaced with non-fat plain yogurt, and it's served on only half a bun! -Rosalind Pope, Greensboro, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 24
Steps:
- Broil the large red pepper 4 in. from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes., Peel off and discard charred skin. Remove stems and seeds. Place in a food processor; add the yogurt, sherry, garlic, pepper sauce, and salt. Cover and process until blended. Set aside., For stuffing, in a small nonstick skillet, saute onion and the chopped red pepper in oil until tender. In a small bowl, combine the egg, yogurt, Worcestershire sauce, saltines, parsley, mustard and seasonings. Stir in onion mixture; fold in crab. Spoon filling into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray., Bake at 400° for 15-20 minutes or until stuffing is golden brown and mushrooms are tender. Serve on bun halves with watercress and reserved red pepper sauce.
Nutrition Facts : Calories 268 calories, Fat 6g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 794mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
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