Ingredients

• 6 Portabella Mushrooms with stem and ribs removed (4"-5")
• 3/4 cup Kraft Fat Free Shredded Cheddar Cheese
• 16 ounces Louis Kemp Crab
• 2 slices category 2 bread, toasted and crumbled into bread crumbs
• 1/2 cup low fat cottage cheese
• 2 celery stalks, chopped (microwaved for 1 minute)
• 1 teaspoon dried minced onion flakes
• 1/2 teaspoon powdered chicken bouillon
• 1/8 teaspoon pepper
• 1/8 teaspoon salt
• 1/8 teaspoon sage