This portabello mushroom caps recipe is delicious. 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, and sausage — practically anything you think would be a good meat filling.
Ingredients
- ½ cups crabmeat: 1 piece
- Italian-style bread crumbs: 1 cup
- panko (Japanese bread crumbs): 1 cup
- Parmesan cheese: 0.5 cup (grated)
- mozzarella cheese: 0.5 cup (shredded)
- egg: 1 piece (beaten)
- milk: 3 Tbsp
- butter: 3 Tbsp (melted)
- portobello mushroom caps: 12 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Gently press balls into mushroom caps and press to spread into a rounded mound atop mushrooms.
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Bake in the preheated oven until heated through and golden on top, about 30 minutes.
