Stuffed Portobello Mushroom Caps |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling. Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
4. Bake in preheated oven until heated through and golden on top, about 30 minutes.
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