Crab Stuffed Portobello Mushrooms

This recipe is so simple, and it’s 21 day fix approved.  My dad lives in Alaska and my older son’s have been up there for the summer.  My oldest son came back for a quick visit in June and brought me some fresh caught Dungeness crab.  He and my younger son had stayed up most of the night before cooking and cracking the crab for me.  Oh my gosh, I can’t tell you how sweet and yummy this stuff is.  It’s been in my freezer for a couple months and I’ve been trying to figure out what to make with it and I finally decided on some crab stuffed portobello mushrooms!

crab stuffed portobelloI had about 3 red containers of crab and I mixed that with 2 avocados, which was the equivalent of 4 blue containers.  This crab is so flavorful that I didn’t need to add anything else to it.

crab stuffed portobelloI cleaned two portobello mushrooms and then stuffed some of the crab mixture in each.  (I had planned on making 8 mushrooms, but I waited a day too long I think because all my other mushrooms were moldy.  There was only 2 good ones out of the whole package.  I sprinkled a little cheese on top and popped them in the oven.

crab stuffed portobello

 

Since I only had 2 good mushrooms I had a lot of the crab mixture left over.  You should be able to fill about 8 mushrooms with this mixture.  I’m going to let my boys eat crab BLT sandwiches with the rest.

 

 

When they came out I saw this mountain of yumminess!

crab stuffed portobelloRecipe:
3 red containers of cooked Dungeness crab
4 blue containers of avocado
Salt and pepper to taste
8 portobello mushrooms
some shredded cheese to sprinkle on top

Clean the mushrooms
Mix the crab, avocado and salt and pepper together.
scoop about 1/8th of the mixture into each mushroom
sprinkle some cheese on top

Bake in the oven at 385 for 15 minutes.

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