Description
Delicious Crab Stuffed Portobello Mushrooms combining tender portobello caps filled with a savory lump crab mixture seasoned with Old Bay and herbs, baked to golden perfection. This elegant and flavorful dish is perfect as a main course or appetizer for seafood lovers.
Ingredients
Scale
Mushrooms
- 4 large portobello caps
Crab Filling
- 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 ensure it reaches the right temperature for baking the stuffed mushrooms evenly.
- Prepare Mushrooms: Wipe the portobello caps clean with a damp cloth to remove any dirt and carefully remove the stems with a knife to create space for the filling.
- Mix Crab Filling: In a large bowl, combine the lump crab meat, beaten egg, mayonnaise, finely diced red onion and red pepper, Italian parsley, Old Bay seasoning, garlic powder, black pepper, and 2 tablespoons of almond flour. Gently mix the ingredients with a fork until well incorporated, taking care not to break up the crab too much.
- Stuff Mushrooms: Place the cleaned mushroom caps in a baking dish. Carefully spoon the crab mixture into each mushroom cap, filling them generously.
- Add Topping: Sprinkle a small pinch of almond flour over the top of each stuffed mushroom to help create a light crust. Drizzle 2 teaspoons of extra virgin olive oil over the mushrooms for moisture and added flavor.
- Bake: Bake the stuffed mushrooms in the preheated oven for 30 minutes until the tops are golden brown and the mushrooms are tender but still hold their shape.
Notes
- Use lump crab meat for the best texture and flavor, but you can substitute with crab claw meat if preferred.
- Make sure to remove all dirt from the mushrooms to avoid grit in the dish.
- If you want a richer flavor, substitute mayonnaise with Greek yogurt for a lighter option.
- To make this dish dairy-free and Whole30 compliant, verify the mayonnaise is Whole30 compliant or use a homemade version.
- Adding almond flour as topping helps to absorb moisture and create a slight crust when baked.
- Serve immediately for best texture. Leftovers can be refrigerated and gently reheated in the oven.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 85 mg
