Print: Stuffed Portobello Mushroom Caps

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.

Prep

14 min

Cook

24 min

Servings

Difficulty

Medium

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/stuffed-portobello-mushroom-caps