Crab Cake-Stuffed Portobellos |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
6 large portobello mushrooms |
3/4 cup finely chopped sweet onion |
2 tablespoons olive oil, divided |
1 (8 ounce) package cream cheese, softened |
1 egg |
1/2 cup seasoned bread crumbs |
1/2 cup grated parmesan cheese, plus |
1 teaspoon grated parmesan cheese |
1 teaspoon seafood seasoning |
2 (6 1/2 ounce) containers lump crabmeat, drained and picked over |
1/4 teaspoon paprika |
Directions:
1. Remove stems from mushrooms; may remove gills or leave them; set caps aside.
2. In a small skillet, saute onion in 1 tablespoon oil until tender.
3. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup Parmesan, and seafood seasoning; gently stir in crab and onion.
4. Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil.
5. Sprinkle with paprika and remaining cheese.
6. Place in a greased 15 in x 10 in x 1 in baking dish.
7. Bake, uncovered in a preheated 400° oven for 15-20 minutes or until mushrooms are tender.
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