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Crab-Stuffed Portobello Mushroom Caps

These mushrooms are SUCH a versatile dish. If you don't have portobellos and happen to have other mushrooms on hand, such as button mushrooms, you can use those instead. Just use a smaller amount of filling and more mushrooms. They're cheesy, creamy, and perfect for summer no matter which mushrooms you choose to use!

Melt some grass-fed European butter over medium heat and add the diced shallot.

Cook for a few minutes or until it becomes opaque (more clear). Add the garlic and cook just for another minute (you don't want it to burn!). The shallot and garlic may have absorbed most of the butter at this point, so if it has add a little more butter when you add the crabmeat. Sauté until warmed through and then add the cream cheese. The cream cheese will melt in the warm skillet and stir to combine with the crab mixture. Set aside to cool before you add it to the egg mixture (you don't want the eggs to cook).

Whisk together the egg, mayonnaise, Worcestershire, salt, pepper, and Old Bay together. I mixed them first because this is the "glue" that will hold the crab mixture together and I want it to be evenly distributed through crab.

Mix the breadcrumbs, crab mixture, parsley, and parmesan into the egg mixture and use a fork to combine.

Stuff those mushroom caps with that delicious filling. This amount of filling fits three mushroom caps PERFECTLY. I topped with extra shredded parmesan cheese and paprika. This gave it a nice crust when it cooked through, but allowed the inside to stay nice and moist.




1 shallot, finely diced

3 cloves garlic, minced

2 tablespoons European grass-fed butter

1/2 pound jumbo-lump crab meat

2 tablespoons cream cheese

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon Old Bay seasoning

1 egg

1 tablespoon mayonnaise

1/2 teaspoon Worcestershire

1/4 cup gluten-free Italian breadcrumbs (seasoned)

2 tablespoons chopped Italian parsley

3 portobello mushroom caps

1/4 cup grated parmesan, plus 2 tablespoons for topping

paprika, for dusting


1. Preheat either the oven or the grill to 375 degrees.

2. Melt 2 tablespoons of European grass-fed butter over medium heat in a skillet. Add the diced shallot and cook for about 2-3 minutes, or until it becomes opaque. Add the minced garlic and more butter, if needed, and cook for one more minute.

3. Add the crabmeat and sauté for two minutes. Add 2 tablespoons of cream cheese and stir until melted. Turn off heat and let cool.

4. In a separate bowl, whisk together the egg, Old Bay, Worcestershire, salt, and pepper.

5. Add the cooled crabmeat mixture, breadcrumbs, parsley, and parmesan to the bowl with the egg mixture and combine with a fork.

6. Stuff each mushroom cap with 1/3 of the mixture. Top with extra parmesan and dust with paprika.

7. Bake or grill on a piece of foil or a baking sheet for 20 minutes. The mushrooms should be tender.

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