Crab Stuffed Portobellos

• Gluten free

• Seafood

  • 1 lb Lump crab meat

• Produce

  • 1/2 tsp Garlic powder
  • 1 tbsp Parsley, fresh
  • 4 Portobello caps, large
  • 1/4 cup Red onion

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Mayonnaise

• Baking & Spices

  • 2 1/3 tbsp Almond meal
  • 1/4 tsp Black pepper
  • 2 tsp Old bay seasoning
  • 1/4 cup Red pepper

• Oils & Vinegars

  • 1 Olive oil

Found on thesophisticatedcaveman.com

Ingredients

• 4 large portobello caps
• 1 pound lump crab meat
• 1 egg, beaten
• 1/4 cup mayonnaise
• 1 tablespoon fresh parsley
• 1/4 cup red pepper
• 1/4 cup red onion
• 2 teaspoons Old Bay seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 tablespoons + 1 teaspoon almond meal
• olive oil

Directions

• Preheat the oven to 375°F Wipe the portobellos clean of any dirt and remove the stems Combine the crab, egg, mayo, onion, seasonings, and two tablespoons of almond meal in a bowl. Gently mix until combined. Place the mushrooms in a baking dish and stuff with the crab mixture. Sprinkle the remaining teaspoon of almond meal on top and drizzle with olive oil. Bake for 25-30 minutes until the tops are golden brown and the mushrooms are tender. Enjoy!