Crab Stuffed Portobellos
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recipe ingredients
8 portobello mushrooms (4-inch)
1 (8-ounce) block fat-free cream cheese, softened
1/2 cup finely chopped green onions
1/4 cup light mayonnaise
1 tsp. lemon juice
1/2 tsp. Old Bay seasoning
Dash ground red pepper
1 pound crabmeat
1 cup quartered cherry tomatoes
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese
1/2 cup dry breadcrumbs
recipe directions
Preheat oven to 425*F. 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 425º for 15 minutes or until tops are lightly browned.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 178 | 4 | 1 | 21 | 2 | 448 | 17 | 3 |
This recipe was excellent, even my picky daughter loved it and I fogot to add the cheese! We all agreed it would have been just as good without the portabellows and baked in shells. Definitely a keeper.
With the price of Portobellos what it is, I chopped the stems, added them to the filling and decreased the crab to 12 oz. My husband loved it! He says it’s a definite “do over”.
This is a great recipe. Easy preparation and loads of taste. Would be a great dish for a dinner party.
Great great dish - I halved the recipe (and left out the tomatos) and made 4 stuffed portabellos - so my hubbie and I each got 2 for 6 points - we added a salad and definately a filling meal. - This one is a winner in our house and we will definately make it again.
Very good tasting. Is a bit labor intensive.
These were excellent. Very nice dinner!
This recipe is excellent and sooo easy to make! I have tried adding red onions, instead of green onions and that was awesome too.
I only had small portobellas and mock crabmeat so I sliced them and put them in a small cassarole dish and layered everything else on top. My husband said it was better than a restaurant! This is definately a keeper. Thanks