Crab-Stuffed Portobello Mushrooms
Servings: 2
Calories: 538kcal
Ingredients
- 4 large portobello mushrooms
- 1 pound (454 g) lump crab meat
- 1 large egg , beaten
- ¼ cup (60 mL) soy-free, sugar-free mayonnaise
- 2 tablespoons (7.6 g) parsley, finely chopped
- ¼ cup (38 g) red bell pepper, finely diced
- ¼ cup (30 g) red onion, finely diced
- 2 teaspoons (5 g) Old Bay seasoning
- ½ teaspoon (1.5 g) garlic powder
- ¼ teaspoon (0.6 g) freshly ground black pepper
- 2 tablespoons (12 g) almond flour, plus more for topping
- 2 teaspoons (10 mL) extra-virgin olive oil
Instructions
- Preheat the oven to 375°F.
- Wipe the portobello caps clean of any dirt and use a knife to remove the stems.
- Combine the crab, egg, mayonnaise, parsley, bell pepper, onion, seasonings, and 2 tablespoons almond flour in a large bowl. Gently mix 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.
Nutrition
Calories: 538kcal | Carbohydrates: 15g | Protein: 50g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 177mg | Sodium: 2107mg | Potassium: 1195mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1146IU | Vitamin C: 46mg | Calcium: 162mg | Iron: 3mg