When I moved to Chicago almost 5 years ago I bought, on impulse, a big can of crab. I had a bunch of portabella mushrooms in the fridge and I some how concocted some amazing crab stuffed portabella mushrooms as an appetizer for the grilled flank steak we were eating for dinner. I love it when that happens! That was before I changed my diet so the old recipe just wouldn’t do – oddly, once again I took a few things I had in the fridge and made these – maybe crab’s just good with anything? These Crab stuffed portabella mushrooms are gluten free, grain free, soy free, dairy free, nut free, and can be made egg free. They are also insanely easy, quick, and delicious! I made these the other night even though it was getting late because I had green onions and crab I needed to use. My husband thought he would have to spend an hour trying to entertain the cranky babe but no! Only like 5 minutes of prepping and a half hour in the oven! We ate these for dinner but they’d be great as an appetizer too! Enjoy!
Crab Stuffed Portabella Mushrooms
4 large portabella mushrooms
High heat cooking oil (I used canola back then, I now use Avocado Oil)
1 16oz can of lump crab (I like the kind that’s refrigerated)
1/2 cup green onions, sliced
1 orange pepper, chopped (yellow could work too, I think red is too sweet personally)
2/3 cup Spectrum Canola Mayonnaise (or egg free substitute, like vegan mayo if you’re egg free)
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp paprika
salt & pepper
Ian’s GF Panko Bread Crumbs(optional)
Preheat the oven to 400 degrees. Wash and de-stem the mushrooms (a lot of people say don’t use water and just wipe them clean – it’s up to you). Rub the mushrooms with oil and place in a glass baking dish. In a medium bowl, combine crab, mayo, green onions, peppers, and herbs. Spoon filling into the mushroom caps. Season with salt and pepper (and sprinkle with gf bread crumbs if you want). Bake for 30 minutes, or until the mushrooms are tender and the tops of them are slightly browned.