Preheat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Remove and discard the stems from portobellos, being careful not to break the mushrooms. Using a spoon, gently scrape the brown gills from undersides of portoellos. Place mushroom caps on baking sheet and set aside.
Beat goat and Neufchatel cheeses together until creamy and smooth. Add mayo, lemon juice, green onions, seafood seasoning and red pepper. Beat until thoroughly combined. Stir in crab meat, tomatoes and cheese. Divide mixture evenly among mushrooms. Sprinkle 1 tbsp panko over each stuffed mushroom and top with a little sprinkle of Parmesan cheese. Spritz tops of mushrooms with cooking spray to encourage browning.
Bake for 15-20 minutes or until tops are lightly browned.
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 4|
|Calories from Fat: 128 (47%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 55.3mg||17 %|
|Sodium 895.4mg||31 %|
|Potassium 746.6mg||20 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 13.5g|
|Protein 22g||31 %|
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Calories per serving: 275
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