Crab-Stuffed Portobellos

• 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

1. Preheat oven to 425u0b0.
2. Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove and discard stems. Set mushroom caps aside.
3. 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 425u0b0 for 15 minutes or until tops are lightly browned.

portobello mushrooms, cream cheese, green onions, light mayonnaise, lemon juice, bay seasoning, ground red pepper, crabmeat, quartered cherry tomatoes, swiss cheese, breadcrumbs

Taken from www.myrecipes.com/recipe/crab-stuffed-portobellos (may not work)