This portabello mushroom caps recipe is delicious. 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, and sausage — practically anything you think would be a good meat filling.
Ingredients
- 1.5 cups crabmeat
- 1 cup Italian-style bread crumbs
- 1 cup panko , Japanese bread crumbs
- 0.5 cups grated Parmesan cheese
- 0.5 cups shredded mozzarella cheese
- 1 egg , beaten
- 3 tablespoons milk
- 3 tablespoons butter , melted
- 12 portobellos mushroom caps
Instructions
-
1
Preheat the 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 balls into mushroom caps and press to spread into a rounded mound atop mushrooms.
-
4
Bake in the preheated oven until heated through and golden on top, about 30 minutes.
Nutrition Facts
Per serving
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