Crab-Stuffed Portobellos

Ingredients

• 1 cup cherry tomatoes quartered ( 12)
• 1 pound crab meat 
• 8 ounce block cream cheese fat-free softened
• 0.5 cup breadcrumbs dry
• 0.5 cup green onions finely chopped
• 1 Dash ground pepper red
• 1 teaspoon juice of lemon 
• 0.3 cup mayonnaise light
• 0.5 teaspoon old bay seasoning 
• 4 inch portabello mushrooms 
• 2 ounces swiss cheese shredded reduced-fat reduced-sodium (such as Alpine Lace)

Equipment

• baking sheet
• oven
• blender

Directions

1. Preheat oven to 42
2. Remove brown gills from the undersides of mushrooms using a spoon; discard gills.
3. Remove and discard stems. Set mushroom caps aside.
4. Beat cream cheese at medium speed of a mixer until smooth.
5. 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.
6. Bake at 425 for 15 minutes or until tops are lightly browned.