Easy Crab-Stuffed Portobello Mushrooms
- Level: Easy
- Yield: 4 to 6 servings
- Nutritional Analysis Per Serving (1 of 6 servings): Calories 143, Total Fat 10 g, Saturated Fat 8 g, Carbohydrates 4 g, Dietary Fiber 1 g, Sugar 2 g, Protein 10 g, Cholesterol 27 mg, Sodium 285 mg
Total: 40 min
Active: 20 min
Ingredients
- 3 tablespoons coconut oil, melted
- 1 pound large portobello mushrooms, gills removed, stems removed and diced
- 2 scallions, sliced
- 4 ounces jumbo lump crabmeat
- 1 teaspoon Creole seasoning
- Himalayan pink salt
- Ground black pepper
- 1/2 cup shredded Parmesan
Instructions
- Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once hot, saut the diced portobello stems and sliced scallions until softened, about 2 minutes. Gently fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the remaining tablespoon of coconut oil, then fill them with the crab mixture. Bake for 15 minutes.
- Remove the mushrooms from the oven, sprinkle with Parmesan, and return to the oven. Bake until the cheese melts, 3 to 5 minutes more. Slice as desired and serve hotperfect for impressing guests with minimal effort!
Craving a quick, flavorful dish? These juicy portobellos burst with sweet crab and melty cheesedive in and elevate your weeknight dinners!
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
