Go Back
–+ servings
Print

Crab Stuffed Portobello Mushrooms

Course Main Course
Cuisine gluten-free, Keto, Paleo, pescatarian, Whole30
Keyword crab, mushrooms
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 4 large portobello caps
  • 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 the oven to 375°F.
  • Wipe the portobellos caps clean of any dirt and use a knife to remove the stems.
  • Combine the crab, egg, mayo, onion, red pepper, seasonings, and two tablespoons of almond flour in a large bowl. Gently mix with a fork until well combined.
  • Place the mushrooms in a baking dish and stuff with the crab mixture. Sprinkle a small pinch of almond flour on top of each mushroom, then drizzle the olive oil over them.
  • Bake for 25-30 minutes until the tops are golden brown and the mushrooms are tender.

Video