Instructions: 1. Preheat oven to 425 oF.

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

3. Beat cream cheese at medium speed of a mixer until smooth. A dd green onions and the next 4 ingredients (green onions through pepper); b eat well. Stir in crabmeat, tomatoes, and cheese. Spoon mixture evenly into mushroom caps; sprinkle each cap with 1 tablespoon breadcrumbs, and place o n a baking sheet. Bake at 425 oF for 15 minutes or until tops are lightly b rowned.

Yield: 8 servings (serving size: 1 stuffed mushroom).

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