Crab Stuffed Portobellos
- 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.
coconut oil, portobello mushrooms, scallions, jumbo lump crabmeat, creole seasoning, pink salt, ground black pepper, parmesan
Taken from www.foodnetwork.com/recipes/crab-stuffed-portobellos-recipe.html (may not work)