Crab Stuffed Portobellos

Name: Crab Stuffed Portobellos
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps coconut oil, melted; 1 teaspoon Creole seasoning; 6 servings Ground black pepper; 113 grams lump crabmeat; 118 milliliters shredded Parmesan; 6 servings Himalayan pink salt; 454 grams portobello mushrooms, gills removed, stems removed and stems diced; 2 scallions, sliced

Crab Stuffed Portobellos is a gluten free, primal, and pescatarian side dish. One portion of this dish contains roughly 8g of protein, 10g of fat, and a total of 128 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up coconut oil, jumbo lump crabmeat, himalayan pink salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste.

Ingredients you will need

Creole Seasoning

Salt And Pepper

Coconut Oil

Green Onions

Crabmeat

Equipment you will use

Frying Pan

Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.

Ingredients you will need

Coconut Oil

Mushrooms

Crab

Equipment you will use

Oven

Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cookinguntil the cheese has melted,another 3 to 5 minutes.

Ingredients you will need

Mushrooms

Parmesan

Cheese

Equipment you will use

Oven

Remove from the oven and cut as desired for serving.

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Ingredients

Servings:

3Tbsps

coconut oil, melted 1teaspoon

Creole seasoning 6servings

Ground black pepper 113grams

lump crabmeat 118milliliters

shredded Parmesan 6servings

Himalayan pink salt 454grams

portobello mushrooms, gills removed, stems removed and stems diced 2

scallions, sliced

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Woodstock Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 17 dollars per bottle.

Woodstock Chardonnay Wine

The Woodstock Chardonnay opens with an enjoyable eclectic mixture of rich pear, mineral, and papaya aromas followed by fresh flavors of Asian pear apple, citrus, and tropical fruit with great acid on the finish. Or as Mark likes to say, "sunshine in a bottle."