- 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