Stuffed Mushrooms with Crabmeat

• 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 Roccos Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise such as Hellmanns 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 Ians All-Natural

1. Preheat oven to 450 F. Line a baking sheet with foil.
2. Lay the mushrooms on the prepared baking sheet, gill side up.
3. Spray them with cooking spray, and season with salt and pepper to taste.
4. Bake until the mushrooms are tender, about 10 minutes.
5. Meanwhile, in a medium bowl, stir together the crabmeat, mayonnaise, bacon bits, peas, chives, and panko.
6. Season the mixture with salt and pepper to taste.
7. Divide the mixture among the mushrooms, covering the top of each mushroom completely and mounding the filling high.
8. Bake until the crab mixture is hot throughout and beginning to brown, about 15 minutes.
9. Serve immediately.
10. Fat: 28g (before), 2.7g (after)
11. Calories: 410 (before), 111 (after)
12. Protein: 13g
13. Carbohydrates: 9g
14. Cholesterol: 24mg
15. Fiber: 2g
16. Sodium: 751mg

portobello mushrooms, nonstick cooking spray, salt, lump crabmeat, roccos magnificent mayonnaise, bacon bits, frozen peas, fresh chives, wholewheat panko breadcrumbs

Taken from www.epicurious.com/recipes/food/views/stuffed-mushrooms-with-crabmeat-374879 (may not work)