Crab & Leek Stuffed Portobellos

1 package Knorr® Leek recipe mix
1/2 cup boiling water
6 ounces fresh lump or refrigerated crabmeat or frozen crabmeat, thawed and drained
1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
1/3 cup fresh bread crumbs
1 small red bell pepper
1/4 tsp. hot pepper sauce *
4 large portobello mushrooms, stems and ribs removed
2 Tbsp. olive oil

Amount per serving

Calories300

Calories from Fat170

Total Fat19g

Saturated Fat2.5g

Trans Fat0g

Cholesterol35mg

Sodium870mg

Total Carbs20g

Dietary Fiber2g

Sugars3g

Protein14g

Calcium6%

Iron8%

Vitamin C60%

Vitamin A10%

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All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

1 Take mushrooms where they've never gone before... Preheat oven to 425°.
2 Combine Knorr® Leek recipe mix with boiling water and let stand 5 minutes. Stir in crabmeat and next four ingredients; set aside.
3 Lightly brush bottoms of mushrooms with olive oil, then stuff mushrooms with crabmeat mixture.
4 Arrange mushrooms a baking sheet and bake for 20 minutes or until mushrooms are tender.