Stuffed Portobello Mushroom Caps

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. 1

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

2. 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. 3

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

4. 4

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