Description
This Crab Stuffed Portobello Mushrooms recipe features large portobello caps filled with a flavorful mixture of lump crab meat, fresh vegetables, and seasonings, baked to golden perfection. It offers a savory, low-carb dish perfect for a light dinner or appetizer.
Ingredients
Scale
Mushrooms
- 4 large portobello caps
Crab Mixture
- 1 pound lump crab meat
- 1 egg beaten
- 1/4 cup mayonnaise (homemade or Whole30 compliant)
- 1/4 cup red pepper, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons Italian parsley, finely chopped
- 2 teaspoons Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons almond flour plus more for topping
Topping
- 2 teaspoons extra virgin olive oil
Instructions
- Preheat the oven: Set your oven to 375°F to get it ready for baking the stuffed mushrooms.
- Prepare mushrooms: Wipe the portobello caps clean to remove any dirt and carefully remove the stems using a knife, creating room for the stuffing.
- Mix stuffing: In a large bowl, combine the lump crab meat, beaten egg, mayonnaise, finely diced red pepper, red onion, Italian parsley, Old Bay seasoning, garlic powder, black pepper, and two tablespoons of almond flour. Gently mix with a fork until all ingredients are well incorporated.
- Stuff mushrooms: Place the portobello caps in a baking dish and evenly stuff each with the crab mixture. Sprinkle a small pinch of almond flour on top of each mushroom for a slight crust.
- Add olive oil: Drizzle the extra virgin olive oil over the stuffed mushrooms to enhance flavor and help with browning during baking.
- Bake: Bake in the preheated oven for 30 minutes until the tops turn golden brown and the mushrooms are tender.
Notes
- For a nuttier flavor, you can toast the almond flour lightly before mixing it into the crab mixture.
- If you prefer a creamier texture, add an extra tablespoon of mayonnaise to the stuffing.
- Be careful not to overstuff the mushrooms to avoid filling spilling out during baking.
- Leftover stuffing can be shaped into patties and pan-fried for a delicious snack.
- Use gluten-free mayonnaise to keep the recipe gluten free.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 120 mg
