Ingredients
-
6
-
3/4
-
2
-
1
-
1
-
1/2
-
1/2
-
1
-
1
-
2
-
1/4
-
-
-
-
Directions
Crab Cake-Stuffed Portobellos, Taste of Home, These were so good and an incredibly easy brunch item! I cut it down to only two servings for me & my man I loved the cream cheese in there Egg makes them a little too soft, imho The cream cheese was thicker & they didn’t crumble apart or break I did coat inside the shroom caos w/ evoo, salt, &pepper before adding in the crab mix Also used a little more old bay as we like it a bit zestier I paired it w/ a smokey chipotle/paprika aoli which rounded the shooms very elegantly!Muchness!, Taste of Home
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Steps
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1
Done
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Remove Stems from Mushrooms; May Remove Gills or Leave Them; Set Caps Aside. |
|
2
Done
|
in a Small Skillet, Saute Onion in 1 Tablespoon Oil Until Tender. |
|
3
Done
|
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
Done
|
Spoon 1/2 Cup Crab Mixture Into Each Mushroom Cap; Drizzle With Remaining Oil. |
|
5
Done
|
Sprinkle With Paprika and Remaining Cheese. |
|
6
Done
|
Place in a Greased 15 in X 10 in X 1 in Baking Dish. |
|
7
Done
|
Bake, Uncovered in a Preheated 400 Oven For 15-20 Minutes or Until Mushrooms Are Tender. |
