7 oz. can crabmeat, drained	¼ cup nonfat mayonnaise
1½ tbsp. chopped green onion	½ cup grated nonfat Parmesan
1½ tbsp. minced celery	cheese, divided
¼ tsp. dried thyme	1 lb. large brown mushrooms,
¼ tsp. dried basil	cleaned, stems and gills removed
Pepper to taste	½ tsp. paprika

  

Spray shallow baking dish with cooking spray. Combine crabmeat, green onion, celery, thyme, basil and pepper in small bowl; mix well. Stir in mayonnaise and ¼ cup Parmesan; Mix until ingredients are blended. Fill mushroom cups with crabmeat filling and arrange in single layer in baking dish; sprinkle with remaining Parmesan cheese and paprika. Cover with plastic wrap and refrigerate up to 1 day. Preheat oven to 350°F. Bake stuffed mushroom caps 12 to 15 minutes, until lightly browned.

  

Nutrition per Serving		Exchanges	Carb Choices
Calories	81	1 very lean meat	1
Fat	1.1 g	1 vegetable
Carbohydrates	8 g	½ other carb
Protein	10 g
Cholesterol	33 mg
Dietary Fiber	<1 g
Sodium	99 mg