DinnersDaniel Stout

Crab Cake-Stuffed Portobellos Gluten Free

DinnersDaniel Stout
Crab Cake-Stuffed Portobellos Gluten Free

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 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
  2. caps aside.
  3. In a small skillet, saute onion in 1 tablespoon oil
  4. until tender.
  5. In a small bowl, combine the cream cheese, egg, bread
  6. crumbs, 1/2 cup cheese and seafood seasoning.
  7. Gently stir in crab and onion.
  8. Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with
  9. remaining oil.
  10. Sprinkle with paprika and remaining cheese.
  11. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
  12. Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are
  13. tender.
  14. Yield: 6 servings.