Crab Stuffed Portobellos

By Bostoncook

Ingredients

• 8 Portobello mushroom caps
• 1 block fat-free cream cheese (8-ounce) softened
• 1/2 cup finely chopped green onions
• 1/4 cup light mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon old Bay Seafood seasoning
• 1 Dash ground red pepper
• 1 pound crabmeat
• 1 cup cherry tomatoes, quartered
• 1/2 cup Swiss cheese, lowfat, shredded
• 1/2 cup dry breadcrumbs

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 425*F.

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

3. 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.

4. Spoon mixture evenly into mushroom caps; sprinkle each cap with 1 tablespoon breadcrumbs, and place on a baking sheet. Bake 15 mins or until lightly browned.

Notes: recipe that sat in my files forever - finally used to use up a can of crab sitting in the pantry. Really VERY good - tasted like crab Rangoon in portobellos. And very, very easy. Used lowfat cream cheese, provolone instead of swiss, and left out the breadcrumbs. Delicious.