Cart

CRAB STUFFED PORTOBELLO

  • To prep

    5 min

  • To cook

    23 min

  • Level

    Easy

  • Servings

    1
  • 2 tablespoons Greek yogurt
  • ½ lemon, juiced
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 8 ounces of crab claw meat
  • 2 Portobello mushrooms
Back to Recipes

Method

    1. Preheat the oven to 350 degrees Fahrenheit.
    2. In a small bowl, combine Greek yogurt, lemon juice, mustard, garlic powder, paprika and salt.
    3. Add crab to bowl and mix well. Set aside.
    4. Remove stems from Portobello mushrooms.
    5. Divide the crab filling between the mushroom caps.
    6. Place the filled mushrooms on a baking sheet.
    7. Bake for 20 minutes or until mushrooms are fork tender.
    8. Broil on high for 3 minutes or until crab mixture is golden brown.
    9. Serve immediately.
     

    Yield

    • 2 medium servings. If you’re not a medium, weigh your amount of protein and then stuff the mushroom cap with that amount. Extra large portion sizes may divide their protein portion between two mushrooms.