Crab Cake-Stuffed Portobellos

• Seafood

  • 2 cans (6-1/2 ounces each lump crabmeat
  • 1 tsp Seafood seasoning

• Produce

  • 6 Portobello mushrooms, large
  • 3/4 cup Sweet onion

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 tsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Bread crumbs, seasoned

• Dairy

  • 1 package Cream cheese
  • 1/2 cup Parmesan cheese, grated

Found on tasteofhome.com

Description

Ingredients

• 6 large portobello mushrooms
• 3/4 cup finely chopped sweet onion
• 2 tablespoons olive oil, divided
• 1 package (8 ounces) cream cheese, softened
• 1 large egg
• 1/2 cup seasoned bread crumbs
• 1/2 cup plus 1 teaspoon grated Parmesan cheese, divided
• 1 teaspoon seafood seasoning
• 2 cans (6-1/2 ounces each) lump crabmeat, drained
• 1/4 teaspoon paprika

Directions

• Directions Remove stems from mushrooms (discard or save for another use); set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup cheese and seafood seasoning. Gently stir in crab and onion. Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender. Yield: 6 servings. Originally published as Crab Cake-Stuffed Portobellos in Country Woman June/July 2008, p31 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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