CRAB STUFFED PORTABELLA MUSHROOMS ENJOY DAN:

CRAB STUFFED PORTABELLA MUSHROOMS by CHEF DAN:

Serves 6

INGREDIENTS:

6-portabellas mushrooms caps

8-ounces lump crab meat

1-egg, slightly beaten

1-(8 Oz)-package cream cheese, softened

1/2-cup panko

3 tablespoon sweet onion, very finely chopped

1-teaspoon EACH Old Bay, creole seasoning, and paprika

1/4-teaspoon garlic powder

1-1/2-teaspoon lemon juice

1/2-cup Parmesan cheese, shredded

Salt and pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Remove the stems from the portabella caps, finely chop them, place in a bowl

2.   Remove the mushrooms gills, then brush the clean caps.

3.   Arrange them in single layer on a prepared baking sheet.

4.   Season each mushroom cap with salt and pepper.

5.   Set aside.

6.   Add crab meat and next 9-ingredients + chopped stems.

7.   Gently combine all ingredients and divide the stuffing between the mushrooms caps.

8.   Gently compress the stuffing to form a slight mount on each mushroom.

9.   Bake in preheated oven until slightly brown 9-11 minutes

10  Remove from oven and top each mushroom with grated cheese.

11  Bake for an additional 2-4 minutes, or until cheese melts.

12  Serve with lemons and hot sauce.

ENJOY DAN:                                                        LOOK GOOD FEEL BETTER!!