Stuffed Portobello Mushroom Caps recipe

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Ingredients

1 ½ cups crabmeat
1 cup Italian-style bread crumbs
1 cup panko (Japanese bread crumbs)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 egg, beaten
3 tablespoons milk
3 tablespoons butter, melted
12 portobello mushroom caps

Nutrition Info

165.7 calories
carbohydrate: 19 g
cholesterol: 42.2 mg
fat: 6.3 g
fiber: 2.1 g
protein: 11.8 g
saturatedFat: 3.3 g
servingSize: -
sodium: 288.3 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 stuffed mushrooms

Recipe Note

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.

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