1. Preheat oven to 400°F. For mushrooms, place mushrooms, gill sides up, on Small Bar Pan.
2. For shrimp filling, chop shrimp using Food Chopper. Grate Parmesan cheese using Deluxe Cheese Grater. Zest lemon using Microplane® Adjustable Grater to measure 2 teaspoons zest. Snip parsley using Kitchen Shears. In Classic Batter Bowl, combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and garlic pressed with Garlic Press; mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten slightly.
3. For crumb topping, place butter and garlic pressed with Garlic Press in Prep Bowl; microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is golden brown and filling is hot. Serve warm.

Yield: 2 servings

Nutrients per serving: (1 stuffed mushroom): Calories 200, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 10 g, Protein 13 g, Sodium 270, Fiber 2 g

Diabetic exchanges per serving (1 stuffed mushroom): 1/2 starch, 2 medium-fat meat (1/2 carb)

Cook's Tips: To remove dirt from mushrooms, wipe mushrooms with a damp paper towel or soft brush, or quickly rinse them under cold running water and immediately pat dry. Do not clean mushrooms until you're ready to use them.

Imitation crabmeat can be substituted for the shrimp, if desired.

If desired, six large button mushrooms can be substituted for the portobello mushrooms. Remove stems; discard or reserve for another use. Proceed as recipe directs.

This recipe can be easily doubled and baked on the Medium Bar Pan.