- 4 large portobello caps
- 1 lb lump crab meat
- 1 egg, beaten
- 1/4 cup mayonnaise
- 1 tsp dried parsley flakes
- 1/4 cup red pepper
- 1/4 cup red onion
- 1/2 tsp celery salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 tbsp + 1 tsp dried bread crumbs*
- 1 tbsp olive oil
Preheat oven to 375 degrees. Spray a glass baking dish with no-stick spray; set aside.
Wipe the portobellos clean of any dirt and remove stems if needed. Place in baking dish (stem side up).
Combine crab, egg, mayonnaise, parsley, red pepper, onion, celery salt, paprika, garlic powder, black pepper, and 2 tablespoons bread crumbs in a medium bowl. Gently mix until combined. Spoon into mushroom caps. Sprinkle with remaining bread crumbs and drizzle with olive oil.
Bake 25-30 minutes until the tops are golden brown and the mushrooms are tender.
4 servings
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* For a gluten free version, replace bread crumbs with almond meal.
Adapted from The Sophisticated Caveman (https://www.thesophisticatedcaveman.com/)