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Crab Stuffed Portobellos Recipe

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This recipe for Crab Stuffed Portobellos is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 Portobello mushrooms
1 lb. crab meat
1 (8-oz.) block fat free cream cheese, softened
1/2 c. finely chopped green onions
1/4 c. mayonnaise
1 tsp. lemon juice
dash ground red pepper
1/2 tsp. Old Bay Seasoning
-1 c. quartered cherry tomatoes
-1/2 c. shredded Swiss cheese
-1/2 c. dried breadcrumbs
Directions:
Directions:
Preheat oven to 425º. Remove brown gills from underside of mushrooms with spoon and discard. Set caps aside. Beat cream cheese on med. mixer speed until smooth. Add green onions and next four ingredients; beat well. Stir in crab meat, tomatoes, and cheese. Spoon mix evenly with one tbsp of breadcrumbs and place on baking sheet. Bake for 15 min.
Personal Notes:
Personal Notes:
Melinda is the wife of Steven Hill & the daughter of Dennie & Linda (Bock) Chance. She is the granddaughter of Barbara (Crow) Bock & the late Bob Bock. She is the great granddaughter of the late Fraser & Louella (Hollenshead) Crow.

 

 

 

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