Crab-Stuffed Portobellos Recipe

Perfect as a light lunch on a bed of gourmet salad greens.


  • 8 (4-inch) portobello mushrooms
  • 1 (8-ounce) block reduced fat 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 lump 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


Preheat oven to 425°. 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 425° for 15 minutes or until tops are lightly browned.