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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
1. Preheat oven to 425°.
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. 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.
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