Stuffed Portobello Mushrooms

Goodmorning my friends! 
    Last night after I got back from a long walk with Beaux I decided to get a little creative in the kitchen. I loooovvvveee Portobello mushrooms. I never really used them until a few months ago when I discovered they are like the steaks of the plant kingdom! 
     There are a lot of ways to interpret the stuffed Portobello mushrooms, but so far my two favorite have been Portobello Parmigiana, and a new one I made last night, crab stuffed Portobellos. Though Portobellos are often used as meat replacements in vegetarian cuisine, you know me, I love me some meat and diary products.

Portobello Parmigiana: Serves 2

You need:
-2 Portobello Mushrooms
-1/2 c. whole wheat flour
-1 c. panko bread crumbs
-1/2 c. parmesean cheese
-1/2 c. mozzarella cheese
-2 eggs 
-1 tsp. salt
-1/2 tsp. black pepper
-1 tbsp. italian seasoning
-1 clove garlic, minced or grated **the frozen cubes are best**
-1 c. tomato pasta sauce
-1 tbsp. fresh parsley, chopped
-cooking spray (I use smart balance)

Instructions: 
1. Preheat over to 400 degrees
2. On the underbelly of the mushrooms you will need to remove the stems, this is easily achievable by just      pushing it to one side and it will pop off, discard these
3. Using a small spoon, gently scrape the underbelly of the mushrooms to remove the gills
4. Prepare 3 bowls with the following: 
   -bowl 1: whole wheat flour
   -bowl 2: eggs, whisked, garlic
   -bowl 3: panko, parmesean, salt, pepper, italian seasoning
5. Using a wet paper towel, wipe the tops of the mushrooms clean
6. In order, coat the inside and outside of the mushrooms with first flour, then egg, then breading mixture
7. Place on a greased cookie sheet tops up and spray lightly with cooking spray
8. Bake for 15-20 minutes
9. Remove mushrooms and turn oven heat up to 450 degrees
10. Flip mushrooms over and fill caps with tomato sauce then top with mozzarella cheese and parsley
11. Bake for another 7-10 minutes or until cheese is melted

Crab Stuffed Portobellos: Serves 4
--> for these the best thing you can buy is the lump crab in the seafood section of your grocery store, I would not recommend canned crab, it's just not tasty. 

Ingredients:
-4 Portobello Mushrooms 
-2 tbsp. olive oil
-1 tsp. salt, plus more for sprinkling
-1/2 tsp. pepper, plus more for sprinkling
-8 oz. crab meat
-1/2 c. panko
-1/2 c. parmesean cheese (grated)
-1 tsp. fresh parsley
-1 clove garlic, minced or grated
-1/2 tsp. dill
-2 tbsp. onion finely chopped
-juice from 1 lemon, plus lemon wedges for squeezing
-1 egg
-cooking spray

Instructions:
1. Preheat over to 375 degrees
2. Follow steps 2 & 3 on Portobello Parmigiana recipe (above)
3. Using a paper towel wipe off the tops of the mushrooms
4. Lightly coat entire mushroom in olive oil and sprinkle with salt and pepper, place stem size up on greased baking sheet
5. In a mixing bowl combine crab meat, panko, parley, onion, garlic, dill, lemon juice (1 lemon), egg, salt, pepper, and 1 tbsp. of olive oil
6. Place this mixture in the middle of mushroom caps
7. Lightly spray with cooking spray
8. Bake for 10 minutes
9. Sprinkle grated cheese on top
10. Bake another 5 minutes