Crabmeat stuffed Portobellos


portobello-ck-336801-x

I am always looking for a new recipe to change things up a bit.  We saw some really nice portobellos in the supermarket last week, so I decided to try a new recipe with them.

I have to confess,  I am not one to usually eat giant mushrooms.  Yes, I have had those cute little stuffed mushrooms-before I went gluten free and had to stop eating them.

I decided to use my stuffed shrimp stuffing recipe to stuff the mushrooms.  But I know nothing about cleaning or cooking them, so I turned to the internet to find out how.  Google to the rescue!

Here’s a nifty little Youtube video to show you how to clean these babies( sorry, I can’t upload the video for some reason):

How to clean portobellos

Removing the gills is optional, but they apparently have a very strong taste, so keep this in mind.  I also rinsed them off-mushrooms these size don’t absorb a lot of water.  But don’t soak them.  Pat them dry after rinsing.

Once you have cleaned the mushrooms, place them on a sheet pan covered with parchment or foil.  If using foil, spray with cooking spray.  Greasing parchment is not necessary as it is non-stick.

Lightly salt the mushrooms, and spray lightly with cooking spray.   They are ready to be stuffed.

Preheat the oven to 375 degrees.   Stuff each mushroom with crabmeat stuffing.

Here is the recipe:

1 egg, beaten
1/2 cup soft (gluten free) bread crumbs
1 tablespoon mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon salt-free seasoning blend (Mrs. Dash is gluten free)
1/4 teaspoon pepper
1/8 teaspoon dried oregano
Dash Old Bay seasoning or Paprika
1 (6 ounces) real lump crab meat, drained if canned
2 tablespoons grated dairy free Parmesan cheese

If stuffing appears dry, add a bit more mayonnaise.  After stuffing, spray lightly with cooking spray.

Put mushrooms into the oven and bake about 15 minutes.

These are a really delicious main dish.  I served these with fresh corn from our local farmers market.

It’s always a good thing to try something new.  Being gluten and dairy free can sometimes get boring, but it doesn’t have to be.

What have you tried lately that’s new?  Let me know in the comments.

 

 

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