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Crab Stuffed Portobellos




Source of Recipe


jennifer


List of Ingredients




8 portobello muchrooms (4-inch)
1 (8oz) block fat-free cream cheese,softened
1/2 c finely chopped green onions
1/4 c light mayonnaise
1 tsp lemon juice
1/2 tsp Old Bay seasoning
dash ground red pepper
1 lb crabmeat
1 c quartered cherry tomatoes
1/2 c (2oz) shredded reduced-fat, reduced sodium swiss cheese
1/2 c dry breadcrumbs



Recipe



Preheat oven to 425*F. 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 med. 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 TBS breadcrumbs, and place on a baking sheet. Bake at 425 for 15 mins. or until tops are lightly browned.

8 servings