Crab-Stuffed Portobellos

Name: Crab-Stuffed Portobellos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters quartered cherry tomatoes (about 12); 454 grams crabmeat, shell pieces removed; 227 grams block fat-free cream cheese, softened; 118 milliliters dry breadcrumbs; 118 milliliters finely chopped green onions; 1 Dash ground red pepper; 1 teaspoon lemon juice; 59 milliliters light mayonnaise; 1 teaspoons Old Bay seasoning; 4 inches portobello mushrooms; 57 grams 1/2 cup shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

Crab-Stuffed Portobellos

Crab-Stuffed Portobellos might be just the main course you are searching for. One serving contains 154 calories, 18g of protein, and 5g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have mayonnaise, crabmeat, dash of ground pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Remove brown gills from the undersides of mushrooms using a spoon; discard gills.

Ingredients you will need

Mushrooms

Remove and discard stems. Set mushroom caps aside.

Ingredients you will need

Mushrooms

Beat cream cheese at medium speed of a mixer until smooth.

Ingredients you will need

Cream Cheese

Equipment you will use

Blender

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.

Ingredients you will need

Green Onions

Breadcrumbs

Crabmeat

Mushrooms

Tomato

Cheese

Pepper

Equipment you will use

Baking Sheet

Bake at 425 for 15 minutes or until tops are lightly browned.

Equipment you will use

Oven

Equipment

Oven

Blender

Baking Sheet

Ingredients

Servings:

237milliliters

quartered cherry tomatoes (about 12)454grams

crabmeat, shell pieces removed 227grams

block fat-free cream cheese, softened 118milliliters

dry breadcrumbs 118milliliters

finely chopped green onions 1Dash

ground red pepper 1teaspoon

lemon juice 59milliliters

light mayonnaise 1teaspoons

Old Bay seasoning 4inches

portobello mushrooms 57grams

1/2 cup shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.