8 servings - points per serving serving size: 1 stuffed mushroom

8 (4-inch) portobello mushrooms

1 (8-ounce) block fat-free cream cheese, softened

1/2 cup finely chopped green onions

1/4 cup light mayonnaise

1 teaspoon lemon juice

1/2 teaspoon Old Portabella Bay seasoning

Dash of ground red pepper

1 pound crabmeat, shell pieces removed

1 cup quartered cherry tomatoes (about 12)

1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

1/2 cup dry breadcrumbs

Preheat oven to 425°. Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove and discard stems. Set mushroom caps aside.

Beat cream cheese at medium speed of a mixer until smooth. Add green onions and the next 4 ingredients (green onions through pepper); beat well. Stir in crabmeat, tomatoes, and cheese. Spoon mixture evenly into mushroom caps; sprinkle each cap with 1 tablespoon breadcrumbs, and place on a baking sheet. Bake at 425° for 15 minutes or until tops are lightly browned.

CALORIES 175 (27% from fat); FAT 5.3g (satfat 1.3g, monofat 0.3g, polyfat 2g); PROTEIN 20.5g; CARBOHYDRATE 11g; FIBER 1.6g; CHOLESTEROL 69mg; IRON 2mg; SODIUM 593mg; CALCIUM 249mg