Crab Stuffed Portobellos

Name: Crab Stuffed Portobellos
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 3 tablespoons coconut oil, melted; 1 pound large portobello mushrooms, gills removed, stems removed and stems diced; 2 scallions, sliced; 4 ounces jumbo lump crabmeat; 1 teaspoon Creole seasoning; Himalayan pink salt; Ground black pepper; 1/2 cup shredded Parmesan

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Level: Easy

Total: 40 min
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 40 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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3 tablespoons coconut oil, melted

1 pound large portobello mushrooms, gills removed, stems removed and stems diced

2 scallions, sliced

4 ounces jumbo lump crabmeat

1 teaspoon Creole seasoning

Himalayan pink salt

Ground black pepper

1/2 cup shredded Parmesan

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.
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. 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.
Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.