Saturday, March 23, 2013

Crab Stuffed Portobello Mushrooms

Crab Mix
2 cans Crab meat
2 tbsp coconut oil
1/2 red onion, finely diced
3 cloves garlic, finely diced
1 large bell pepper, finely diced
1 tbsp fresh chopped dill
1 tsp paprika
1 tsp chili powder
1 tsp black pepper

In an oven safe pan, heat oil on low heat and add the onions and garlic. After about 8 minutes turn up the heat and add the bell peppers.  The key here is to get the onions nice and caramelized and make sure most of the water has cooked out of the bell pepper. Add the crab and spices and cook for about 10  minutes.   Remove from the pan and set aside somewhere where it will stay warm.

Portobello Mushrooms
2 large Portobello mushrooms
2 tbsp coconut oil
Salt and Pepper
Chopped green onions (to top once cooked)

To start, turn on your oven broiler. Remove the stem and scoop out some of the gills to make more room for crab. In the same oven safe pan, melt the butter and the mushroom caps. Saute for about 5 minutes on each side. You’ll see that they’ll flatten out and start to look more brown.  Add the salt and pepper.

Top the mushroom caps with the crab mixture in the oven safe pan.  Broil for 10 minutes. Remove from oven and top with fresh chopped green onions. Enjoy!

Adapted from Simply Paleo 

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