Crab Stuffed Portobello Mushroom


  • 4 portobello mushrooms
  • 1 cup crabmeat
  • 1 egg, beaten
  • 2 tbsp of almond flour
  • 2 tbsp raw onions, chopped
  • 2 tbsp parsley, chopped
  • 2 tablespoons of melted coconut oil or olive oil
  • 1 tbsp old bay
  • salt and pepper to taste


  1. Preheat the oven to 400°F.
  2. Remove the mushroom stems, scrape out the dark gills, pat dry.
  3. Place mushrooms on lined baking sheet.
  4. Combine the crabmeat, egg, almond flour, onions, parsley, 1 tablespoon of oil, and old bay.
  5. Fill each mushroom cap with the crab mixture.
  6. Drizzle mushrooms with the extra tablespoon of oil.
  7. Bake for 20 minutes until top starts turning lightly brown




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