Crab Stuffed Portobello Mushrooms
Easy week night meal!
Ingredients
- For the Shrooms
- Portobello mushrooms - 2 large
- ghee or EVOO - 2 tbsp
- Salt and Pep
- For the Stuffing
- Miller's Crab meat - 2 cans
- white onion - 1/2, finely diced
- large bell pep - 1/2, (I used about 5 of the mini ones)-finely diced
- ghee - 3 tbsp
- Thinly sliced raw sharp cheddar (optional)
- garlic - 3 cloves, finely diced
- Small pinch fresh chopped dill
- lemon - 1/2, sliced
- paprika - 1 tsp
- cayenne - 1 tsp
Instructions
- Preheat the oven to broil.
- Remove the stem, I also scooped out some of the gills to make more room for crab!
- Melt the ghee and add the shrooms in a stainless steel pan.
- Sauté for about 5 minutes on each side.
- You'll see that they'll flatten out and start to look more brown. Add the salt and pepper.
- Place the pan and the shrooms (gill side down) in the broiler for 5 minutes.
- Set aside.
Happy Saturday Saucy Pants!
This recipe is going to knock your socks off. Paleo Crab stuffed portobello mushrooms with roasted brussels sprouts and avocado! I was having a major seafood craving after being in Colorado for a couple weeks, come to find the selection was pretty small at whole foods for crab. The seafood guy suggested I try Miller's Select, he said it was the best lump canned crab meat money can buy (at 8.99 a can it better be!). Important to note- it's wild and sustainably caught.
If you don't know, my Mom and Dad are both brilliant chefs (not by trade at the moment but by passion!). Since I'm used to cooking with fresh crab meat and I couldn't get my hot little hands on any, I called up my sweet Mommy and she gave me some pointers over a glass of wine. She recommended I do the shrooms and the crab separate and then put them together to get happy in the broiler. I served the stuffed shrooms with simple roasted brussels sprouts and 1/2 a sliced avocado. Get the shrooms out of the way first!
Paleo Crab Stuffed Portobello Mushrooms
Live to Thrive,
Lauren
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Cheese is not plaeo
Wonderful – we loved the recipe!
A little cheese wont hurt unless you have a dairy allergy. Stretched it a bit with eggplant saute, and added sliced tomato under the cheese – cooked on BBQ with indirect heat.
Awesome Chuck! I bet they were WONDERFUL on the grill, I love your idea with the tomato too, big juicy heirloom under there would give it a nice acidity factor. Way to go!
Keileigh- Chuck is exactly right, there are probably 3 recipes on my whole site that contain cheese. The cheese is always raw and grass fed, my family does not have any issues with dairy and we consider this a cheat!