Portobello Crab Open Faced Sandwiches Recipe

Ingredients

• 1 large sweet red pepper
• 1/2 cup fat-free plain yogurt
• 1 tsp sherry or reduced-sodium chicken broth
• 1 garlic clove, crushed
• 1/2 tsp hot pepper sauce
• 1/4 tsp salt
• stuffed mushrooms:
• 1 small onion, finely chopped
• 1 small sweet red pepper, finely chopped
• 1 tsp canola oil
• 1 egg, lightly beaten
• 3 tbsp fat-free plain yogurt
• 1/2 tsp worcestershire sauce
• 1 cup crushed saltines (about 30 crackers)
• 1 tbsp minced fresh parsley
• 2 tsp dijon mustard
• 1/2 tsp seafood seasoning
• 1/2 tsp paprika
• dash pepper
• 1 can (6 oz) lump crabmeat, drained
• 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
• for serving:
• 2 hamburger buns, split and toasted
• 1 cup watercress

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