These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad.
Even though the gills of mushrooms are edible, they will darken and discolor everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Crab Cap Salad
- 4 large portobello mushrooms
- 8 oz pasteurized fresh lump crabmeat
- 1/2 cup panko or gluten-free breadcrumbs
- 1/2 cup finely chopped red bell pepper
- 2/3 cup shredded Monterey Jack cheese or Havarti cheese
- 1 shallot chopped
- 1 garlic clove chopped
- 1 Tbsp fresh thyme
- Juice of 1/2 lemon
- 2 tsp grainy Dijon mustard
- 1/4 tsp black pepper
- 1 large organic egg lightly beaten
- Hot sauce optional
- Preheat oven to 375 F and line baking sheet with parchment paper or silicone baking mat.
- Remove stems from mushrooms and scrape away the dark gills. Arrange mushrooms on baking sheet, stem side up.
- In large bowl, toss together crab, breadcrumbs, red pepper, cheese, shallot, garlic, thyme, lemon juice, mustard, and black pepper. Gently stir in egg. Divide mixture among mushroom caps and bake until crab mixture is set and light golden brown, 12 to 14 minutes. Serve with a few drops of hot sauce, if desired.
Per serving: 188 calories; 19 g protein; 7 g total fat (4 g sat. fat); 12 g total carbohydrates (4 g sugars, 2 g fiber); 308 mg sodium