Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps

6
rocklighting 0

"I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling."

Ingredients

40 m servings 166 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
  3. Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
  4. Bake in preheated oven until heated through and golden on top, about 30 minutes.
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Reviews

6
  1. 7 Ratings

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Made this up tonite and it was fabulous! I added a few extras b/c we like it spicy. I added some jalepono's fm my garden, cayenne pepper, and a bit of Louisianna hot sauce. Really was great! T...

I found this to be very bland. Next time I will season the mushrooms with a little salt, pepper, and garlic powder, as well as add some sautéed onion, pepper, and garlic to the crab mixture. T...

This was good, but I agree with other reviewer. It was a little dry. I didn't follow the recipe exactly. Of course we modify to what we have on hand right? :) First off I took the stems out and ...