Shrimp And Crab Stuffed Portobello Mushrooms

• 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)

1. Preheat oven to 425u0b0F.
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.

portabella mushrooms, butter, onion, garlic, shrimp, crabmeat, corn, breadcrumbs, egg, lemon juice, red pepper, cheese, cream cheese, parsley, salt

Taken from www.food.com/recipe/shrimp-and-crab-stuffed-portobello-mushrooms-535763 (may not work)