Login
Create Account
Crab Cake Stuffed Portobello Mushrooms
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Large mushrooms stuffed with seasoned cream cheese crab meat mixture and topped with bread crumbs before baking.
-
Main Ingredient
mushrooms
-
Category: Appetizers
-
Cuisine: Italian
-
Prep Time: 20 min(s)
-
Cook Time: 20 min(s)
-
Recipe Type: Public
-
Source:
http://www.tasteofhome.com/recipes/crab-cake-stuffed-portobellos?trkid=ZFB415
-
Tags:
-
Notes:
-
Posted By: mcarr
-
Posted On: Jul 08, 2015
Number of Servings:
Ingredients:
- 6 - large portobello mushrooms
- 3/4 cups - finely chopped sweet onion
- 2 tablespoons - olive oil, divided
- 1 packages - (8 ounces) cream cheese softened
- 1 - egg
- 1/2 cups - seasoned bread crumbs
- 3/4 cups - grated Parmesan cheese, divided
- 1 teaspoons - seafood seasoning
- 2 cans - (6-1/2 ounces each) lump crab meat drained
- 2 tablespoons - minced parsley
- - fresh spinach leaves
- 1/4 teaspoons - paprika
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 Parmesan cheese, parsley and seafood seasoning. Gently stir in crab and onion.
Place one or two spinach leaves inside each mushroom cap. Then spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 400° F for 15-20 minutes or until mushrooms are tender.
Comments