Diva Tasting: Mushroom Caps…

Portobello Mushroom Caps


2 Cups Crabmeat

1 Cup Italian-Style Bread Crumbs

1 Cup Panko (Japanese Bread Crumbs)

½ Cup Grated Parmesan Cheese

½ Cup Shredded Mozzarella Cheese

1 Egg, Beaten

3 Tablespoons Milk

3 Tablespoons Butter, Melted

12 Portobello Mushroom Caps


Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 3 Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.

Step 4 Bake in preheated oven until heated through and golden on top, about 30 minutes. Serves 12. Serve as appetizer or main course with roasted lemon asparagus and garlic toast.


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