- 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
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.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.