Crab Stuffed Mushrooms - cooking recipe

Ingredients

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

Preparation

Preheat oven to 220\u00b0C.
Remove and discard stems. Gently wash; put aside to dry while preparing filling.
In a bowl, beat cream cheese until smooth. Add spring onions, mayonnaise, lemon juice, pepper; mix 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 for 15 minutes or until tops are lightly.
browned.