Stuffed Portobello Mushroom Caps

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.

• 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
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 1 ½ cups crabmeat
• 1 cup Italian-style bread crumbs
• 1 cup panko (Japanese bread crumbs)
• 12 portobello mushroom caps

Recipe Instructions

Step 1

Preheat 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

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.