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Stuffed Portobello Mushroom Caps

4

40 min

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps Photo 1

Time

40 min

Serving

12 persons

Calories

166

Rating

4.00★ (25)

Cuisine

Author: Victoria Buriak
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

Stuffed Portobello Mushroom Caps Photo 21
Stuffed Portobello Mushroom Caps Photo 32
Stuffed Portobello Mushroom Caps Photo 43
Stuffed Portobello Mushroom Caps Photo 54
  1. Preheat the oven to 350 degrees F (175 degrees C).
    Stuffed Portobello Mushroom Caps Photo 2
  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.
    Stuffed Portobello Mushroom Caps Photo 3
  3. Gently press balls into mushroom caps and press to spread into a rounded mound atop mushrooms.
    Stuffed Portobello Mushroom Caps Photo 4
  4. Bake in the preheated oven until heated through and golden on top, about 30 minutes.
    Stuffed Portobello Mushroom Caps Photo 5

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