Name: Stuffed Portobello Mushroom Caps
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Crabmeat - 1 ½ cups; Italian-style bread crumbs - 1 cup; Panko (Japanese bread crumbs) - 1 cup; Grated Parmesan cheese - ½ cup; Shredded mozzarella cheese - ½ cup; Egg, beaten - 1; Milk - 3 tablespoons; Butter, melted - 3 tablespoons; Portobello mushroom caps - 12

Ingredients for - Stuffed Portobello Mushroom Caps

1. Crabmeat 1 ½ cups

2. Italian-style bread crumbs 1 cup

3. Panko (Japanese bread crumbs) 1 cup

4. Grated Parmesan cheese ½ cup

5. Shredded mozzarella cheese ½ cup

6. Egg, beaten 1

7. Milk 3 tablespoons

8. Butter, melted 3 tablespoons

9. Portobello mushroom caps 12

How to cook deliciously - Stuffed Portobello Mushroom Caps

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

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 . Stage

Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.

4 . Stage

Bake in preheated oven until heated through and golden on top, about 30 minutes.