Crab Cake-stuffed Portobellos

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 large portobello mushrooms
• 3/4 cup finely chopped sweet onion
• 2 tablespoons olive oil, divided
• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1/2 cup seasoned bread crumbs
• 1/2 cup grated parmesan cheese, plus
• 1 teaspoon grated parmesan cheese
• 1 teaspoon seafood seasoning
• 2 (6 1/2 ounce) containers lump crabmeat, drained and picked over
• 1/4 teaspoon paprika

Recipe

• 1 remove stems from mushrooms; may remove gills or leave them; set caps aside.
• 2 in a small skillet, saute onion in 1 tablespoon oil until tender.
• 3 in a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup parmesan, and seafood seasoning; gently stir in crab and onion.
• 4 spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil.
• 5 sprinkle with paprika and remaining cheese.
• 6 place in a greased 15 in x 10 in x 1 in baking dish.
• 7 bake, uncovered in a preheated 400° oven for 15-20 minutes or until mushrooms are tender.