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Stuffed Portobello Mushroom Caps

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Stuffed Portobello Mushroom Caps

Directions

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Ingredients :

  • 1 ½ cups crabmeat
  • 1 cup Italian-style bread crumbs
  • 1 cup panko (Japanese bread crumbs)
  • ½ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • 1 egg
  • beaten
  • 3 tablespoons milk
  • 3 tablespoons butter
  • melted
  • 12 portobello mushroom caps
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
  • Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
  • Bake in preheated oven until heated through and golden on top, about 30 minutes.
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