Stuffed Portobello Mushroom Caps

• 1 1/2 cups crabmeat
• 1 cup Italian-style bread crumbs
• 1 cup panko (Japanese bread crumbs)
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 egg, beaten
• 3 tablespoons milk
• 3 tablespoons butter, melted
• 12 portobello mushroom caps

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
3. Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
4. Bake in preheated oven until heated through and golden on top, about 30 minutes.

crabmeat, italianstyle bread crumbs, parmesan cheese, mozzarella cheese, egg, milk, butter, portobello mushroom caps

Taken from www.allrecipes.com/recipe/228153/stuffed-portobello-mushroom-caps/ (may not work)