Stuffed Portabella Mushrooms

Upon request, I'm giving you my first recipe. My goal with this was to surprise Brian with a great meal but NOT have him guilting over the calories.

Marinade 4-5 Large Portabella Mushrooms(1 Package)in:
2 cloves of garlic
1/2 cup red wine
1/2 cup fat free Italian dressing
1/4 cup Portuguese Pepper (or add your own zesty red pepper to taste)

I marinaded mine in a locked container, in cooler, while driving to Maryland. They were probably in marinade at least 2 1/2 hours.

Pre-heat oven - 350.

Crumble and mix together:
2 medium packages of fake crab (about 1 pound)
1/2 cup bread crumbs (plain, unseasoned)
1 tsp Cajun season
2/3 cup egg whites

Move Mushrooms from marinade to baking dish (set aside marinade)

Stuff Mushrooms with mounds of fake crab mixture

Sprinkle tops of mounds with breadcrumbs, then sprinkle each with Cajun seasoning

Pour marinade around mushrooms in baking dish

Important! - Every 15 minutes, open oven and use a spoon to drizzle marinade from bottom of pan over each mushroom.

Bake 45 minutes (or until mushrooms are soft)

I served this with:

Spinach Salad garnished with tomato and Mandarin oranges; topped with fat free Raspberry Vinaigrette Dressing

Seasoned Wild Rice (no butter added)

Fresh Steamed Asparagus (tied and steamed, standing; served in center of plate of rice)

Strawberries and Cantaloupe layered with Lite Whipped Topping

I prepared the rest of the meal while the entree was baking. That kept me near the oven for basting. Everything was delicious and since it was just the two of us, we had lots of leftovers!