Stuffed Portobello Mushroom Caps

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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
  • 1egg, beaten
  • 3 tablespoons milk
  • 3 tablespoons butter, melted
  • 12portobello mushroom caps

    • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).

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  • Step 2

    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.

  • Step 3

    Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.

  • Step 4

    Bake in preheated oven until heated through and golden on top, about 30 minutes.

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