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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 425ยบ for 15 minutes or until tops are lightly browned.