8 servings (serving size: 1 stuffed mushroom)

Serve as an appetizer or as a light lunch on a bed of gourmet salad greens.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove and discard stems. Set mushroom caps aside.

Step 3

Beat cream cheese at medium speed of a mixer until smooth. 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. Bake at 425° for 15 minutes or until tops are lightly browned.

Ratings & Reviews

carolfitz's Review

October 06, 2013
Made to recipe using Jarlsberg instead of Swiss because that's what we had in the fridge, prepping filling in advance. Parboiled some mixed baby potatoes, cut them in half and roasted in same pan. Served with spinach salad, pretty good supper. Though they add some "interest" to the filling, we could have done without the breadcrumbs, recommend you try making half with them and half without.

veryslowcook's Review

December 03, 2012
I used surimi, which came out really good. We enjoyed these and would gladly have them again. They were so easy but looked fancy.

CJones10's Review

April 07, 2010
This is a great and light recipe for anytime of the year. I've been making this since it first appeared in your magazine (1997). It has so much flavor and with a salad on the side it's a complete meal.

Digigirl's Review

January 24, 2009
Delicious! This is an outstanding recipe that I will use again and again. Quick and easy to make, extremely delicious, looks gorgeous on the plate and relatively low-cal, to boot. My anything-healthy-hating boyfriend raved, so this passes both the healthy eater's test (me) and the totally non-healthy eater's test (his). Would gladly serve this to guests.

Kcarmella's Review

February 23, 2013