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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I found this recipe on CalorieKing and thought it would be a wonderful way to use some of the crabs we've been catching. Ingredients:
8 portabella mushrooms (100g each with stem) |
200 g light cream cheese |
1/2 cup green onion, chopped |
1/4 cup low-fat mayonnaise |
1 teaspoon lemon juice |
2 teaspoons black pepper (or to taste) |
400 g crabmeat, raw |
1 cup cherry tomatoes, quartered |
1/2 cup low-fat swiss cheese, grated |
1/2 cup breadcrumbs |
Directions:
1. Preheat oven to 220°C.
2. Remove and discard stems. Gently wash; put aside to dry while preparing filling.
3. In a bowl, beat cream cheese until smooth. Add spring onions, mayonnaise, lemon juice, pepper; mix well.
4. 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 for 15 minutes or until tops are lightly.
5. browned.
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