Stuffed Portobello Mushrooms

These are pretty similar to the "Crab" Stuffed Mushrooms I made a few months back, but they were so good, I figured they deserved their own post. On a recent trip to Sam's Club, I bought a 4-pack of huge portobello mushrooms, and last night I finally decided to make them. I love portobello mushrooms, mainly because of their versatility, but also because they are pretty hearty...sometimes I even cook them in the oven and use them in place of meat on a hamburger bun.

Like the last time I made stuffed mushrooms, I came up with my own recipe, adding things here and there until it tasted just right. These were delicious...both Mr. Z and myself loved them. I made all four, so we had leftovers for him to bring to lunch today, which he was very excited about. I would definitely make these again soon...as soon as I can get back down to Sam's Club to buy another pack of portobellos!

Stuffed Portobello Mushrooms
Original Recipe

Ingredients:
4 portobello mushrooms, stems removed
4 oz. cream cheese, softened
8 oz. crab meat, chopped into small pieces
3/4 c. Italian blend shredded cheese
1 stalk of green onion, finely chopped
1/2 c. Italian style panko
4 tsp. shredded parmesan cheese

Place mushrooms stem-side down on a cookie sheet; broil for about 5 minutes. Take out a set aside. Turn oven to 400 degrees.

Mix cream cheese, crab meat, cheese, onions, and panko; stir until well mixed. Divide mixture into 4 equal parts. Turn mushrooms stem-side up, and fill each with 1/4 of the mixture. Press down with your hands to fill the whole top. Top each mushroom with 1 tsp. parmesan cheese. Bake for about 20 minutes, or until cheese gets brown and bubbly.