Crab Cake-Stuffed Portobellos

• 6 large portobello mushrooms
• 3/4 cup finely chopped sweet onion
• 2 tablespoons olive oil, divided
• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1/2 cup seasoned bread crumbs
• 1/2 cup grated parmesan cheese, plus
• 1 teaspoon grated parmesan cheese
• 1 teaspoon seafood seasoning
• 2 (6 1/2 ounce) containers lump crabmeat, drained and picked over
• 1/4 teaspoon paprika

1. Remove stems from mushrooms; may remove gills or leave them; set caps aside.
2. In a small skillet, saute onion in 1 tablespoon oil until tender.
3. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup Parmesan, and seafood seasoning; gently stir in crab and onion.
4. Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil.
5. Sprinkle with paprika and remaining cheese.
6. Place in a greased 15 in x 10 in x 1 in baking dish.
7. Bake, uncovered in a preheated 400u0b0 oven for 15-20 minutes or until mushrooms are tender.

portobello mushrooms, sweet onion, olive oil, cream cheese, egg, bread crumbs, parmesan cheese, parmesan cheese, seafood seasoning, containers lump crabmeat, paprika

Taken from www.food.com/recipe/crab-cake-stuffed-portobellos-447364 (may not work)