This is also a great appetizer. Just substitute the big portobello mushrooms for Baby Bella's.
5-6 large portobello mushrooms
3/4 cup sweet onion (chopped)
1 (8oz) pack of regular cream cheese, softened
1/2 cup Italian bread crumbs
1/2 cup Parmesan cheese (grated) plus some for sprinkling.
1 teaspoon seafood seasoning (I used Old Bay)
2 (6oz each) cans of crab meat (or fresh crab meat, if available)
Preheat the oven to 400 degrees. Add a tablespoon of olive oil to small saute pan. Add onions, and saute over medium heat until soft. 5 minutes.
While the onions are sauteing, remove the stems from the mushrooms and discard.
In a small bowl, add the cream cheese.
Pour the hot sauteed onions into the bowl with the cream cheese.
Add the egg.
Add the bread crumbs.
Add the Parmesan cheese.
Add the seafood seasoning.
Stir until smooth.
Add the two cans of crab, and mix in gently, until combined.
Place the mushrooms top down on a tinfoil lined pan, grease the tinfoil with non-stick spray.
Scoop about 1/2 cup of mixture into each mushroom, divide any leftover crab mixture evenly between the mushrooms.
Sprinkle with Parmesan cheese and drizzle with more olive oil. Bake for 15-20 minutes until it starts to brown on top.