Crab Stuffed Portobellos
The dense, meaty texture of the Portobello holds up extremely well to baking or grilling. They also make a great vehicle on which to load other tasty ingredients. These crab stuffed portobellos are a prime example. A quick mixture of lump crab meat is stuffed into portobello caps then baked until it is golden brown on top and the mushroom is juicy and tender. It takes little time to prepare, making it a perfect candidate for a simple, yet decadent weeknight meal.
Ingredients
- 4 large portobello caps
- 1 pound lump crab meat
- 1 egg, beaten
- 1/4 cup mayonnaise
- 1 tablespoon fresh parsley
- 1/4 cup red pepper
- 1/4 cup red onion
- 2 teaspoons Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons + 1 teaspoon almond meal
- olive oil
Instructions
- Preheat the oven to 375°F
- Wipe the portobellos clean of any dirt and remove the stems
- Combine the crab, egg, mayo, onion, seasonings, and two tablespoons of almond meal in a bowl. Gently mix until combined.
- Place the mushrooms in a baking dish and stuff with the crab mixture. Sprinkle the remaining teaspoon of almond meal on top and drizzle with olive oil.
- Bake for 25-30 minutes until the tops are golden brown and the mushrooms are tender. Enjoy!
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