Ingredients
6 large portobello mushrooms3/4 cup finely chopped sweet onion2 tablespoons olive oil, divided1 package (8 ounces) cream cheese, softened1 large egg1/2 cup seasoned bread crumbs1/2 cup plus 1 teaspoon grated Parmesan cheese, divided1 teaspoon seafood seasoning2 cans (6-1/2 ounces each) lump crabmeat, drained1/4 teaspoon paprika
Preparation
Remove stems from mushrooms (discard or save for another use); 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 cheese 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 15x10x1-in. baking pan.
Bake, uncovered, at 400° for 15-20 minutes or until mushrooms are tender.
