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Picture from hansenchristiancenter Image Credit Lisa |
Crab
Cake-Stuffed Portobello Mushrooms
“Are you
ready for something totally and wonderfully delicious? You are?
Well, you’re in the right place because these are yummy to the power of
10.” Lisa
Ingredients:
6 large fresh
Portobello mushrooms
¾ cup finely
chopped sweet onion
2 tablespoons
olive oil, divided
1 package (8
ounces) cream cheese, softened
1 egg
½ cup
seasoned bread crumbs
½ cup plus 1
teaspoon grated Parmesan cheese, divided
1 teaspoon
seafood seasoning
2 cans (6-1/2
ounces each) lump crab-meat, drained
¼ teaspoon
paprika
Preparation:
Remove stems
from mushrooms (discard or save for another use); set caps aside.
In a small
skillet, sauté onion in 1 tablespoon oil until tender.
In a small
bowl, combine the cream cheese, egg, bread crumbs, ½ cup cheese and seafood
seasoning.
Gently stir in
crab and onion.
Spoon ½ cup
crab mixture into each mushroom cap; drizzle with remaining oil.
You might
like to also take out the basting brush and "paint" the outer caps
with some olive oil
to keep them moist and help prevent them from drying
out.
Sprinkle with
paprika and remaining cheese.
Place in a
greased 15 x 10 x 1-inch baking pan.
Bake,
uncovered, and at 400°F for 15-20 minutes or until mushrooms are tender.
Serves 6
Enjoy this amazing
recipe and many more when visiting hansenchristiancenter
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