Crab & Rice Stuffed Portabella

2 oz mozzarella cheese, part skim, divided in half
2 tsp grated parmason cheese
1/2 cup brown rice
1/4 cup wild rice
1 large king crab leg
6 portabella mushrooms
1 large onion, chopped
2 tsp olive oil
2 egg white
1 tsp garlic
2 tsp parsley, dried
1/2 tsp black pepper
1/4 tsp red pepper

Serves six.
Cook brown rice and wild rice according to directions. Cook the crab leg for aproximately 5 minutes, until tender and flaky, but not dry. Remove from shell. Chop onion and carmelize with 1/2 tsp olive oil. Grate mozzarella and parmesan cheeses, set 1/2 mozzarella aside. Separate the yolk from two large eggs. Mix the whites into the remaining ingredients plus the seasonings. Rub mushrooms with the remaining olive oil. Fill with rice and crab stuffing. Bake on a cookie sheet at 350 degrees for 15 minutes, Top with remaining mozzarella cheese and continue baking until cheese is melted and slightly browned. Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user AINTBEHVN.