Ingredients

• 4 large portobello mushrooms
• 1 cup cream cheese
• 1 green pepper
• 1/2 yellow pepper
• 1/2 red pepper
• 2 tablespoons green onions
• 2 cups canned crabmeat
• 2 eggs, beaten
• 1/2 cup fresh parsley leaves
• 4 tablespoons parmesan cheese
• 1 cup breadcrumbs
• Nonstick cooking spray
• Salt and pepper

Instructions

1. Preheat the oven to 375 degrees F.
2. Saute the diced peppers and onions in light olive oil. Set aside.
3. Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season lightly with salt and pepper to taste. Combine the sautéed peppers and onion into the mixture.
4. Stuff the mushroom caps with the mixture. Sprinkle with breadcrumbs. Spray tops with cooking spray to help breadcrumbs brown.
5. Bake for 20 minutes until tops are browned and enjoy!