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Crab Stuffed Portobellos

Crab Stuffed Portobellos

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.

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Serves: 8 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
178 4 1 21 2 448 17 3
  • Rhonda

    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.

  • Anonymous

    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”.

  • Maggie

    This is a great recipe. Easy preparation and loads of taste. Would be a great dish for a dinner party.

  • Jen

    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.

  • Tracy

    Very good tasting. Is a bit labor intensive.

  • Judy

    These were excellent. Very nice dinner!

  • sandbarxx

    This recipe is excellent and sooo easy to make! I have tried adding red onions, instead of green onions and that was awesome too.

  • meryl

    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

  • Jeannie

    This is a wonderful recipe and great for company with a salad! Very impressive.

  • Jenni

    I LOVED these, I would eat them even if I wasn’t on a diet. They were very quick and easy. Yummmmmm.

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