"I found this recipe on CalorieKing and thought it would be a wonderful way to use some of the crabs we've been catching."
( 100g each with stem)
light cream cheese
green onion, chopped
( or to taste)
cherry tomatoes, quartered
low-fat swiss cheese, grated
Preheat oven to 220°C.
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.