Crab Cake-Stuffed Portobellos

• large portobello mushrooms↗6
• finely chopped sweet onion3⁄4 cup
• olive oil, divided↗2 tablespoons
• (8 ounce) package cream cheese, softened↗1
• egg↗1
• seasoned bread crumbs↗1⁄2 cup
• grated parmesan cheese, plus1⁄2 cup
• grated parmesan cheese1 teaspoon
• seafood seasoning1 teaspoon
• (6 1/2 ounce) containers lump crabmeat, drained and picked over↗2
• paprika↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Remove stems from mushrooms; may remove gills or leave them; set caps aside.

2. 2

   In a small skillet, saute onion in 1 tablespoon oil until tender.

3. 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. 4

   Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil.

5. 5

   Sprinkle with paprika and remaining cheese.

6. 6

   Place in a greased 15 in x 10 in x 1 in baking dish.

7. 7

   Bake, uncovered in a preheated 400° oven for 15-20 minutes or until mushrooms are tender.