Description
Delicious Crab Stuffed Portobello Mushrooms featuring large portobello caps filled with a flavorful mixture of lump crab meat, herbs, and seasonings, baked to golden perfection for a satisfying and elegant appetizer or main course.
Ingredients
Scale
Mushrooms
- 4 large portobello caps
Crab Stuffing
- 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 the oven to 375°F to prepare for baking the stuffed mushrooms.
- Prepare Mushrooms: Wipe the portobello caps clean of any dirt and carefully remove the stems using a knife.
- Make Crab Mixture: In a large bowl, combine lump crab meat, beaten egg, mayonnaise, finely diced red onion, finely diced red pepper, Italian parsley, Old Bay seasoning, garlic powder, black pepper, and two tablespoons of almond flour. Gently mix with a fork until the ingredients are well combined.
- Stuff Mushrooms: Place the cleaned portobello caps in a baking dish and generously stuff each mushroom with the crab mixture. Sprinkle a small pinch of almond flour on top of each stuffed mushroom.
- Add Olive Oil: Drizzle the extra virgin olive oil evenly over the tops of the stuffed mushrooms.
- Bake: Bake in the preheated oven for 30 minutes until the tops are golden brown and the mushrooms are tender.
- Serve: Remove from the oven and let cool slightly before serving as an appetizer or main course.
Notes
- Use lump crab meat for the best texture and flavor, but claw meat can be substituted if preferred.
- For a dairy-free alternative, ensure mayonnaise used is dairy-free or homemade.
- Almond flour helps bind the stuffing and adds a subtle nutty flavor; can be replaced with gluten-free breadcrumbs if not following Whole30.
- Drizzling olive oil helps create a golden crust and adds richness.
- Make sure to remove all dirt from mushrooms to avoid gritty texture.
- Adjust seasoning to taste, especially if using fresh herbs or different crab varieties.
Nutrition
- Serving Size: 1 stuffed portobello mushroom
- 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: 3 g
- Protein: 20 g
- Cholesterol: 95 mg
