Date Posted: 9/7/2006
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 (we use *Free*)
1 teaspoon lemon juice
1/2 teaspoon Old Bay seasoning
Dash of hot sauce (we use Tabasco Habenero)
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
Preheat oven to 425.
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 (if you do not have access to a mixer, let the cream cheese really soften and mix by hand). Add green onions and the next 4 ingredients (green onions through hot sauce); 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.
Yield: 8 servings (serving size: 1 stuffed mushroom)
This is a variation of a recipe from Cooking Light, September 1997
The crabmeat was picked from leftover steamed crabs that we got while we stayed on OBX.