Portabello Mushroom with Crab and Asparagus - Kerilee

4 large 5” portabello mushrooms

20 stalks of asparagus

12 cup sour cream

4 slices provolone cheese

1/2 cup crab meat (about 2 crab legs.  I like the real stuff imitation and canned didn’t taste the same.)

olive oil

salt and pepper to taste

Remove stems from mushrooms and dice into small pieces. Wash trim off woody ends of asparagus.  Take 8 spears and chop into 1” pieces.  Sauté  the diced mushrooms and asparagus over medium heat in about 1 tsp olive oil.  I like mine to be a little crisp still not mushy. Cook the rest of the asparagus to your liking.  Set aside.

Cook mushroom caps in olive oil until soft. About 1 minute on each side.

When done put mushroom on cookie sheet with the bottom up. 

Turn on oven and set to broil.

Spread 1 TBS sour cream on each mushroom top.  Stick under broiler until hot and bubbly.  The sour cream will begin to set slightly.

Leave the mushrooms on the cookie sheet.  Top each mushroom with diced asparagus and  mushrooms and 2 Tablespoons crab meat.  The crab adds a little flavor, but there isn’t a lot on it.  Finally, place a slice of provolone cheese on the very top.

Put back under broiler and when cheese is melted take out.  Serve with 4 slices of asparagus.

Serves 4

About 207 calories each including asparagus on the side

Fruit Dip

This is super fast and easy and my kids LOVE it!

8 ounce carton frozen light whipped topping (like cool whip)-thawed

2 containers (6 ounce) strawberry or strawberry banana yogurt OR you can use 12 ounces vanilla yogurt and 1/2 cup pureed fresh strawberries or fresh fruit combination

Mix ingredients together and chill in refrigerator for 20 minutes.  Serve with bananas, strawberries, grapes, apples or any fresh fruit you like. 

Beautiful Bruschetta

This recipe is a huge hit with our family.

3 cups diced tomatoes

1 tablespoon dried basil (fresh basil is lovely too)

1/3 cup olive oil

1/2 teaspoon salt

2 garlic cloves- minced

French bread, crusty rolls, pizza crust or pita bread (whole wheat types are healthiest)

Mix together and serve over warm rolls or bread .  You can sprinkle parmesan or mozzarella cheese over the top.  Or you can spread neufchatel (low fat cream) cheese over your bread first and then add the bruschetta mixture on top.

Serve with a green salad and fresh fruit for dinner.  

DC