CRAB CAKE-STUFFED PORTOBELLOS

Crab Cake-Stuffed Portobellos image

Provided by ratherbeswimmin

Categories Crab

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

Remove stems from mushrooms; may remove gills or leave them; set caps aside.
In a small skillet, saute onion in 1 tablespoon oil until tender.
In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup Parmesan, and seafood seasoning; gently stir in crab and onion.
Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil.
Sprinkle with paprika and remaining cheese.
Place in a greased 15 in x 10 in x 1 in baking dish.
Bake, uncovered in a preheated 400° oven for 15-20 minutes or until mushrooms are tender.

Nutrition Facts : Calories 337.5, Fat 22.1, SaturatedFat 9.9, Cholesterol 127, Sodium 675.1, Carbohydrate 12.1, Fiber 1.1, Sugar 3.2, Protein 22.7