Crab Cake-Stuffed Portobellos |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Served as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. âJennifer Coduto, Kent, Ohio Ingredients:
6 large portobello mushrooms |
3/4 cup finely chopped sweet onion |
2 tablespoons olive oil, divided |
1 package (8 ounces) cream cheese, softened |
1 egg |
1/2 cup seasoned bread crumbs |
1/2 cup plus 1 teaspoon grated parmesan cheese, divided |
1 teaspoon seafood seasoning |
2 cans (6-1/2 ounces each) lump crabmeat, drained |
1/4 teaspoon paprika |
Directions:
1. Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion.
2. Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
3. Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender. Yield: 6 servings.
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