Paleo Crab Stuffed Portobello Mushrooms
Marla Sarris

Paleo Crab Stuffed Portobello Mushrooms

Jeff & I are currently working from the west coast, enjoying all the grass-fed, pasture raised, locally sourced, organic EVERYTHING California has to offer. Living on the west coast definitely has it’s advantages!

Our home base is currently Redondo Beach, so we also have easy access to seafood. As I was trying to decide what recipe to share next, I thought Paleo Crab Stuffed Portobello Mushrooms were fitting (even though I made these when we were still home, in Chicago).

Paleo Crab Stuffed Portobello Mushrooms

Between Thanksgiving and Christmas we took a road trip south to spend some time in the always-sunny (no joke!) Florida. When we came home I had only a few days to finalize my Christmas menu, shop for ingredients to refill the fridge and then clean everything back up again before we left in January. So that meant I couldn’t go crazy stocking up on veggies when I went shopping.

Paleo Crab Stuffed Portobello Mushrooms

One of my stops was Supreme Lobster to pick up some seafood and while I was there I decided to give some real-deal crab a try, rather than the starchy-MSG-and-sugar laden immitation “crab”.

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Paleo Crab Stuffed Portobello Mushrooms

I was pretty surprised at the cost and the fact that it had been shipped in from Asia, but I was gung ho about following through and giving it a try so I closed my eyes and handed over my credit card.

Paleo Crab Stuffed Portobello Mushrooms

Many people balk at the costs of making your own meals but even though I dropped a nice piece of change on the real crab, we got multiple meals out of it. And when you work it down to the pennies, we spent less money on those meals than we would have eating out.

Paleo Crab Stuffed Portobello Mushrooms

Typically fish doesn’t fill Jeff for very long but two of these puppies held him over for quite some time, 30 minutes ain’t bad. ;)

Paleo Crab Stuffed Portobello Mushrooms

With a little squeeze of fresh lemon juice and a taste of chopped cilantro on top you can cut each one into little mini pizza bites and serve them as an appetizer or plate them whole and serve for lunch.

Paleo Crab Stuffed Portobello Mushrooms

Your Personal Paleo Code

One of the reasons we booked a flight to California was to attend Chris Kresser’s launch party for his recently released Your Personal Paleo Code. I’m pretty darn excited to read what he has to say because just as the title explains, this has been our definition of Paleo for a while. When people ask us what is Paleo, we always explain that it truly depends. Paleo provides a framework for where you can start to experiment with what works for YOU.

Paleo Crab Stuffed Portobello Mushrooms

If you’re interested in picking up a copy of his book, or meeting Chris in person, he will be in the Chicago-land area at Anderson’s Bookshop in Naperville on Tuesday, January 14, 2014 from 7-9 PM. RSVP and other details can be found on Eventbrite.

Crab Stuffed Portobello Mushrooms

Ingredients

  • 4 portobello mushrooms
  • 1 cup crabmeat
  • 2 shallots, minced
  • 1/4 cup fresh parsley, chopped + more for garnish
  • 1/2 teaspoon sea salt + extra for topping
  • 1/4 teaspoon dried chervil
  • 1 organic egg, beaten
  • 1/2 cup almond meal + 2 teaspoons for topping
  • 2 tablespoons coconut oil, melted
  • 1 lemon, wedged

Directions Makes 4 servings

  1. Preheat the oven to 400°F.
  2. Trim the mushroom stems from the caps and discard the stems. Under cold running water rinse the tops to remove any grit. Using a serrated melon baller (or carefully with a spoon) scrape out the dark gills from the underside of the caps. Transfer to a paper towel to pat dry then lay the mushroom caps on parchment paper over a rimmed baking sheet.
  3. Combine the crabmeat, shallots, fresh parsley, 1/2 teaspoon of sea salt, chervil and egg together in a small mixing bowl. Add 1/4 cup of almond meal and mix, then add second 1/4 cup of almond meal and mix well with a fork.
  4. Fill each mushroom cap with the crab mixture.
  5. Top each mushroom cap with 1/2 teaspoon of almond meal, a pinch of sea salt and a drizzle of coconut oil.
  6. Transfer the tray to the oven and bake for 20 minutes. The top will become slightly crispy.
  7. Serve immediately with additional parsley and lemon wedges for garnish. Don’t forget to squeeze a bit of the lemon juice on the crabmeat as you eat.
  8. Enjoy! :)

Make this an appetizer and chose one of these for your main dish