Categories: Appetizers, Seafood
Ingredients
- 6 large portobello mushrooms
- 3/4 cup finely chopped sweet onion
- 2 tablespoons olive oil, divided
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- 1/2 cup seasoned bread crumbs
- 1/2 cup grated parmesan cheese, plus
- 1 teaspoon grated parmesan cheese
- 1 teaspoon seafood seasoning
- 2 (6 1/2 ounce) containers lump crabmeat, drained and picked over
- 1/4 teaspoon paprika
Directions
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Remove stems from mushrooms; may remove gills or leave them; set caps aside.
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In a small skillet, saute onion in 1 tablespoon oil until tender.
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In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup Parmesan, and seafood seasoning; gently stir in crab and onion.
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Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil.
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Sprinkle with paprika and remaining cheese.
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Place in a greased 15 in x 10 in x 1 in baking dish.
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Bake, uncovered in a preheated 400° oven for 15-20 minutes or until mushrooms are tender.