Delight your taste buds with these scrumptious crab-stuffed portobello mushrooms, perfect as an appetizer for any gathering.
Ingredients
1 cup crabmeat
1/2 cup Italian bread crumbs
1/4 cup panko
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella
1 whole egg
2 tablespoons milk
2 tablespoons melted butter
12 pieces portobello mushroom caps
Method
Preheat your oven to 350°F (175°C).
In a spacious bowl, mix together the crabmeat, Italian breadcrumbs, panko, grated Parmesan cheese, shredded mozzarella, an egg, milk, and melted butter. Combine until you achieve a thick and moldable consistency.
Shape the mixture into twelve small balls, each about 1 inch in diameter.
Place each ball gently on top of the portobello mushroom caps, pressing lightly to form a nice mound.
Bake the stuffed mushrooms in the preheated oven for about 30 minutes, or until heated through and the tops turn a beautiful golden brown.
