Stuffed Portobello Mushroom Caps

1 ½ cups crabmeat

1 cup Italian-style bread crumbs

1 cup panko (Japanese bread crumbs)

½ cup grated Parmesan cheese

½ cup shredded mozzarella cheese

1 egg, beaten

3 tablespoons milk

3 tablespoons butter, melted

12 portobello mushroom caps

Preheat oven to 350 degrees F (175 degrees C).

Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.

Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.

Bake in preheated oven until heated through and golden on top, about 30 minutes.