Portobellos may sound like a unique mushroom strain, but in fact, they are just a larger mature version of cremini mushrooms. Up until recently they were tough to sell, and more often than ended up being thrown away. Thanks to some clever marketing in the late 1980’s, the mushrooms were re-branded as “portobellos.” Now they are one of the most popular mushrooms in the world.
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.
You say portobello, I say portabella. The spelling and origin of the word portobello is a hot debate in the mycological world.
Gently wipe the caps and gills of any dirt and debris.
Using a paring knife, cut the stem out of each cap.
In a large mixing bowl, combine a pound of crab meat with some egg, mayo, almond flour, red onion, red pepper, Old Bay seasoning, salt, and pepper.
Stuff the mushrooms with the crab mixture. Sprinkle a little more almond flour on top and drizzle with olive oil.
Bake in a 375°F oven for 25-30 minutes, until the tops are golden brown. Serve immediately and enjoy!
Crab Stuffed Portobellos
- 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
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!