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.