Crab-Stuffed Portobellos

Cooking Light
Serve as an appetizer or as a light lunch on a bed of gourmet salad greens.
8 servings (serving size: 1 stuffed mushroom)


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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


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. 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.

Created date

September 1997

Nutritional Information

Calories 175
Caloriesfromfat 27 %
Fat 5.3 g
Satfat 1.3 g
Monofat 0.3 g
Polyfat 2 g
Protein 20.5 g
Carbohydrate 11 g
Fiber 1.6 g
Cholesterol 69 mg
Iron 2 mg
Sodium 593 mg
Calcium 249 mg