Stuffed Portobello Mushroom Caps

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

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.

04/30/2018

recipepes.com Stuffed Portobello Mushroom Caps, recipe PT15M PT1H 5 455 calories

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Stuffed Portobello Mushroom Caps

Ingredients

Directions