Shrimp and Crab Stuffed Portobello Mushrooms

Submitted by Elizabeth W.

"This is a great way to use the crab legs after you’ve been picking and eating crabs!  Still have corn, crabs, and shrimp from last night’s dinner? This is the answer."

 

• Ready In: 35mins
• Ingredients: 15
• Yields: 4 Stuffed portobello mushrooms
• Serves: 4

ingredients

• 4 medium portabella mushrooms (cleaned and stems saved for adding back into mixture)
• 2 tablespoons butter or 2 tablespoons margarine
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1⁄2 lb shrimp (peeled, deveined, and cooked shrimp, chopped)
• 1 cup crabmeat (fresh if you have been picking)
• 1 ear of corn (kernels cut off cobb)
• 1⁄2 cup breadcrumbs
• 1 egg, slightly beaten
• 1 tablespoon fresh lemon juice
• 1⁄2 teaspoon red pepper flakes
• 1 ounce parmigiano-reggiano cheese, grated
• 4 ounces cream cheese, softened
• 2 teaspoons parsley (fresh, chopped)
• salt & pepper (to taste)

directions

1. Preheat oven to 425ºF.
2. Wipe mushrooms with a clean, damp cloth or paper towel. Remove mushroom stems and chop them coarsely; set aside.
3. In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, corn, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender.  Remove from heat. Stir in all remaining ingredients.
4. Place portobello caps, stem sides up, on a baking sheet. Divide shrimp mixture among portobello caps.
5. Bake, uncovered, about 15 minutes or until mushrooms are tender.