Serve as an appetizer or as a light lunch on a bed of gourmet salad greens.
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
How to Make It
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.
Made to recipe using Jarlsberg instead of Swiss because that's what we had in the fridge, prepping filling in advance. Parboiled some mixed baby potatoes, cut them in half and roasted in same pan. Served with spinach salad, pretty good supper. Though they add some "interest" to the filling, we could have done without the breadcrumbs, recommend you try making half with them and half without.
This is a great and light recipe for anytime of the year. I've been making this since it first appeared in your magazine (1997). It has so much flavor and with a salad on the side it's a complete meal.
Delicious! This is an outstanding recipe that I will use again and again. Quick and easy to make, extremely delicious, looks gorgeous on the plate and relatively low-cal, to boot. My anything-healthy-hating boyfriend raved, so this passes both the healthy eater's test (me) and the totally non-healthy eater's test (his). Would gladly serve this to guests.