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Crab Cake-Stuffed Portobellos

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Served as an hors d'oeuvre or a light main dish, these stuffed mushrooms are pretty and delicious. Canned crabmeat becomes absolutely elegant. —Jennifer Coduto, Kent, Ohio

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

  1. 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.
  2. 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.
  3. Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.

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