Stuffed Portobello Mushroom Caps

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Description

I couldn’t find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage – practically anything you think would be a good meat filling.

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

Instructions

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

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Servings: 12

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