Crab Stuffed Mushrooms

• 8 portabella mushrooms (100g each with stem)
• 200 g light cream cheese
• 1/2 cup green onion, chopped
• 1/4 cup low-fat mayonnaise
• 1 teaspoon lemon juice
• 2 teaspoons black pepper (or to taste)
• 400 g crabmeat, raw
• 1 cup cherry tomatoes, quartered
• 1/2 cup low-fat swiss cheese, grated
• 1/2 cup breadcrumbs

1. Preheat oven to 220u0b0C.
2. Remove and discard stems. Gently wash; put aside to dry while preparing filling.
3. In a bowl, beat cream cheese until smooth. Add spring onions, mayonnaise, lemon juice, pepper; mix well.
4. 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 for 15 minutes or until tops are lightly.
5. browned.

mushrooms, light cream cheese, green onion, lowfat mayonnaise, lemon juice, black pepper, crabmeat, cherry tomatoes, lowfat swiss cheese, breadcrumbs

Taken from www.food.com/recipe/crab-stuffed-mushrooms-461187 (may not work)