Description
Delicious Crab Stuffed Portobello Mushrooms featuring lump crab meat blended with aromatic herbs and spices, baked to golden perfection for a flavorful and elegant appetizer or main course.
Ingredients
Scale
Mushrooms
- 4 large portobello caps
Crab Filling
- 1 pound lump crab meat
- 1 egg beaten
- 1/4 cup mayonnaise (homemade or Whole30 compliant)
- 2 tablespoons Italian parsley finely chopped
- 1/4 cup red pepper finely diced
- 1/4 cup red onion finely diced
- 2 teaspoons Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons almond flour plus more for topping
- 2 teaspoons extra virgin olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the mushrooms.
- Prepare Mushrooms: Wipe the portobello caps clean to remove any dirt. Carefully remove the stems with a knife and set caps aside.
- Make Crab Mixture: In a large bowl, combine lump crab meat, beaten egg, mayonnaise, finely diced red onion, red pepper, Italian parsley, Old Bay seasoning, garlic powder, black pepper, and 2 tablespoons almond flour. Gently mix with a fork until all ingredients are well incorporated.
- Stuff Mushrooms: Place the cleaned portobello caps in a baking dish. Fill each mushroom cap generously with the crab mixture. Sprinkle a small pinch of almond flour on top of each stuffed mushroom for added texture.
- Drizzle Olive Oil: Drizzle 2 teaspoons of extra virgin olive oil evenly over the stuffed mushrooms to promote browning and add flavor.
- Bake: Bake in the preheated oven for 30 minutes until the tops are golden brown and the mushrooms are tender when pierced with a fork.
Notes
- Make sure to remove all dirt from the mushrooms to avoid grit in the final dish.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Adjust Old Bay seasoning to taste if you prefer less spice.
- Almond flour can be replaced with regular breadcrumbs if not following a grain-free diet.
- Serve warm for best flavor and texture.
Nutrition
- Serving Size: 1 stuffed mushroom cap
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 90 mg
