stuffed portobello mushroom caps

Ingredients

• Servings: 12
• 1 1/2 cups crabmeat
• 1 cup italian-style bread crumbs
• 1 cup panko (japanese bread crumbs)
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 egg, beaten
• 3 tablespoons milk
• 3 tablespoons butter, melted
• 12 portobello mushroom caps

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• 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.