170g crab meat (50/50 white and brown meat from a brown crab)
90g low-fat cream cheese
3 tbsp. fresh chopped parsley leaves
3 spring onions, chopped
4 tbsp. grated Parmesan cheese
2 large or 6 medium portobello mushrooms, stalks removed
3 tbsp. fresh breadcrumbs
Cooking oil spray
6 roasted cherry tomatoes
Mixed salad leaves, to serve
1. Preheat the oven to 190C/ gas mark 5.
2. Combine the crab meat, cream cheese, parsley, spring onions, and parmesan. Season with freshly ground black pepper.
3. Place the mushrooms on a non-stick baking tray. Fill with the mixture and top with the breadcrumbs. Spray with oil then place in the oven and bake for about 20 minutes, or until the filling is hot and melted.
4. Serve with the salad leaves and roasted tomatoes.