Crab-Stuffed Portobellos Recipe | MyRecipes.com

By pattie_d

Serve as an appetizer or as a light lunch on a bed of gourmet salad greens.

Ingredients

• 8 (4-inch) portobello mushrooms
• 1 (8-ounce) block fat-free cream cheese, softened
• 1/2 cup finely chopped green onions
• 1/4 cup light mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon Old Bay seasoning
• Dash of ground red pepper
• 1 pound crabmeat, shell pieces removed
• 1 cup quartered cherry tomatoes (about 12)
• 1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
• 1/2 cup dry breadcrumbs

Preparation

Step 1

Preheat oven to 425°.

Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove and discard stems. Set mushroom caps aside.

Beat cream cheese at medium speed of a mixer until smooth. Add green onions and the next 4 ingredients (green onions through pepper); beat well. Stir in crabmeat, tomatoes, and cheese. Spoon mixture evenly into mushroom caps; sprinkle each cap with 1 tablespoon breadcrumbs, and place on a baking sheet. Bake at 425° for 15 minutes or until tops are lightly browned.

Calories: 175
Calories from fat: 27%
Fat: 5.3g
Saturated fat: 1.3g
Monounsaturated fat: 0.3g
Polyunsaturated fat: 2g
Protein: 20.5g
Carbohydrate: 11g
Fiber: 1.6g
Cholesterol: 69mg
Iron: 2mg
Sodium: 593mg
Calcium: 249mg