Stuffed Portobello Mushroom Caps

Ingredients

• 1 1/2 cups crabmeat
• 1 cup Italian-style bread crumbs
• 1 cup panko (Japanese bread crumbs)
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 egg, beaten
• 3 tablespoons milk
• 3 tablespoons butter, melted
• 12 portobello mushroom caps

Directions

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

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.

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

Bake in preheated oven until heated through and golden on top, about 30 minutes.