Crab Cake-Stuffed Portobellos - cooking recipe

Ingredients

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

Preparation

Remove stems from mushrooms; may remove gills or leave them; set caps aside.
In a small skillet, saute onion in 1 tablespoon oil until tender.
In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup Parmesan, and seafood seasoning; gently stir in crab and onion.
Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil.
Sprinkle with paprika and remaining cheese.
Place in a greased 15 in x 10 in x 1 in baking dish.
Bake, uncovered in a preheated 400\u00b0 oven for 15-20 minutes or until mushrooms are tender.