Stuffed Portobello Mushroom Caps

This stuffed portabello mushroom caps recipe mixes two types of bread crumbs and cheese with crabmeat for a tasty topping to your portobellos.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 166 Calories

Ingredients

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

Recipe Instructions

Step 1

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

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

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

Step 4

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