Crab Cake-Stuffed Portobello Mushrooms

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

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