Shrimp and Crab-Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushroom caps, stems and gills removed

• 2 tbsp olive oil

• ½ lb shrimp, peeled, deveined, and finely chopped

• ½ lb lump crab meat (fresh or canned, well-drained)

• ½ cup breadcrumbs (panko or Italian-style)

• ½ cup cream cheese, softened

• ¼ cup mayonnaise

• 1 egg, lightly beaten

• ½ cup shredded mozzarella (plus extra for topping)

• ¼ cup grated Parmesan cheese

• 2 garlic cloves, minced

• 2 green onions, finely chopped

• 1 tbsp fresh parsley, chopped

• 1 tsp Old Bay seasoning (or Cajun seasoning)

• ½ tsp paprika

• Juice of ½ lemon

• Salt & black pepper, to taste

Instructions:

1. Prep the Mushrooms:
   Preheat oven to 375°F (190°C). Brush portobello caps with olive oil and place on a parchment-lined baking sheet, gill-side up.

2. Make the Filling:
   In a bowl, combine shrimp, crab, breadcrumbs, cream cheese, mayonnaise, egg, mozzarella, Parmesan, garlic, green onions, parsley, Old Bay, paprika, lemon juice, salt, and pepper. Mix until well combined.

3. Stuff Mushrooms:
   Spoon the mixture generously into each mushroom cap. Sprinkle a little extra mozzarella and Parmesan on top.

4. Bake:
   Bake for 20–25 minutes, until mushrooms are tender and filling is golden and bubbly.

5. Serve:
   Garnish with extra parsley and a squeeze of lemon. Serve warm with a side salad, rice pilaf, or garlic bread.