Crab-Stuffed Portobellos

By Lv2Cook

Ingredients

• 8 portobello mushrooms (4-inch)
• 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 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 425º.

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 425º for 15 minutes or until tops are lightly browned.

Serving Size: 1 stuffed mushroom