Crab-stuffed Portabellos

Yield

4 mushrooms; enough for 4 large appetizers

Ingredients

• 4 portabello mushrooms
• 1/2 cup finely chopped sweet onion
• 2 cloves of garlic, minced
• 1 tbsp olive oil, plus more for drizzling at the end
• 5 oz cream cheese, softened
• 1 egg
• 1/3 cup bread crumbs
• 1/3 cup parmesan cheese, plus more for sprinkling at the end
• 1 tsp old bay
• 4.33 oz lump crabmeat, drained
• paprika and cayenne pepper, to taste

Instructions

1. Preheat the oven to 400°F
2. Discard the mushroom stems
3. In a small skillet, saute onion and garlic in 1 tbsp olive oil until tender
4. In a small bowl, combine the cream cheese, egg, bread crumbs, parmesan cheese, and old bay
5. Gently stir the crab and onion into the cream cheese mixture
6. Place the mushroom caps gills-up on a greased baking sheet
7. Divide the mixture evenly on top of the mushrooms
8. Drizzle olive oil over the mushrooms
9. Sprinkle paprika, cayenne pepper, and parmesan over the mushrooms
10. Bake the mushrooms for 15-20 minutes, or until mushrooms are tender