Seafood Stuffed Portabellas

A good friend once brought a batch of crab stuffed mushrooms over for dinner and ever since I have been hooked!  I love stuffed mushrooms of almost any kind, so this is my adaptation of her delicious recipe with just a little more seafood flare :)

Ingredients:

1 cup crabmeat

1 cup shrimp, cooked, diced

1 cup cream cheese, softened

1/2 cup fresh parsley, finely chopped

1/2 cup green onions, finely chopped

1/2 cup parmesan cheese, shredded

1/4 tsp garlic powder

1/4 tsp old bay seasoning

Salt and pepper, to taste

4 portobella mushroom caps

1/2 cup plain breadcrumbs

Olive oil, for drizzling

Directions:

Preheat oven to 375°.  In a large bowl combine crabmeat, shrimp (if shrimp have tails, remove them before dicing and putting into mixture), cream cheese, parsley, green onions, parmesan cheese, garlic powder, old bay seasoning, salt and pepper.  Stuff each mushroom cap with equal amounts of filling, and top each with 1/8 cup breadcrumbs; drizzle tops of mushrooms with olive oil to help brown the breadcrumbs.  Place stuffed mushrooms in baking pan; bake for 30 minutes or until filling is warm and melted and bread crumbs are golden brown.  Serve warm with desired garnishes.  

This recipe can also be used with baby bellas or button mushrooms if desired!  To do this, just remove the stems to allow space for the filling.