I hate to call this a recipe as we figure as we go and point before I eat but it turned out great. Here it is
We had portabello mushroom caps, there were six of them. DH mixed up imitation crab meat, bread crumbs, ff. I think, 1/3 c egg beaters and a French onion dip, that we make, 2 ounces and around 4 ounces of shredded cheese. we put this mix in the caps and baked for 20 minutes, it worked out to 2.5 points per cap and was really yummy to me. The dip is easy it is 16 ounces of ff. cream cheese, same amount of ff. sour cream, blend until smooth and add one package of Lipton French onion soup mix. Chill overnight, the brands I use make the dip about a point and ounce. I love this as I can use for many things. Sorry for rambling just wanted to share... Lee
sorry it was 1/2 cup of bread crumbs and 8 ounces of the meat. Lee Miss Violette <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
I hate to call this a recipe as we figure as we go and point before I eat but it turned out great. Here it is
We had portabello mushroom caps, there were six of them. DH mixed up imitation crab meat, bread crumbs, ff. I think, 1/3 c egg beaters and a French onion dip, that we make, 2 ounces and around 4 ounces of shredded cheese. we put this mix in the caps and baked for 20 minutes, it worked
out
Quoted message said:
to 2.5 points per cap and was really yummy to me. The dip is easy it is
16
Quoted message said:
ounces of ff. cream cheese, same amount of ff. sour cream, blend until smooth and add one package of Lipton French onion soup mix. Chill overnight, the brands I use make the dip about a point and ounce. I love this as I can use for many things. Sorry for rambling just wanted to share... Lee
Sounds good Lee. Always looking for a new recipe. Thanks Betty
"Miss Violette" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
sorry it was 1/2 cup of bread crumbs and 8 ounces of the meat. Lee Miss Violette <[email hidden]> wrote in message -"]news:[email hidden]- berlin.de...
Quoted message said:
I hate to call this a recipe as we figure as we go and point before I
eat
Quoted message said:
Quoted message said:
but it turned out great. Here it is
We had portabello mushroom caps, there were six of them. DH mixed up imitation crab meat, bread crumbs, ff. I think, 1/3 c egg beaters and a French onion dip, that we make, 2 ounces and around 4 ounces of shredded cheese. we put this mix in the caps and baked for 20 minutes, it worked
out
Quoted message said:
to 2.5 points per cap and was really yummy to me. The dip is easy it is
16
Quoted message said:
ounces of ff. cream cheese, same amount of ff. sour cream, blend until smooth and add one package of Lipton French onion soup mix. Chill overnight, the brands I use make the dip about a point and ounce. I
love
Quoted message said:
Quoted message said:
this as I can use for many things. Sorry for rambling just wanted to share... Lee
