This recipe earned me an honorable mention and publication in Country Woman magazine. It can be adapted for smaller mushrooms, and the filling would fill approximately 2 12 0z packages of regular sized mushrooms. The other directions would remain the same.
Crabcake Stuffed Portobello Mushrooms
3/4 cup finely diced sweet onion
2 tbsp olive oil, divided, divided
2 cups canned lump crabmeat
1/2 cup Italian Seasoned Bread Crumbs
1 tbsp Old Bay Seasoning
1 cup Philadelphia Cream Cheese
1/2 cup grated parmesan cheese
6 large portobello mushroom caps
Preheat oven to 400. In small skillet, sautee onion in 1 tbsp of olive oil until soft.
In a large mixing bowl, combine remaining ingredients except portobello caps. Add sauteed onions and combine. Stuff portobello caps with filling mixture. Top with paprika, grated parmesan and drizzle with remaining olive oil. Bake on nonstick or lightly sprayed cookie sheet for approx 14 minutes until lightly browned. Serves 6.