Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::12
Yield::12 stuffed mushrooms
Ingredients
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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
Directions
Preheat the oven to 350 degrees F (175 degrees C).
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.
Gently press balls into mushroom caps and press to spread into a rounded mound atop mushrooms.
Bake in the preheated oven until heated through and golden on top, about 30 minutes.