Paleo Crab-Stuffed Portobello Mushrooms

Paleo Crab-Stuffed Portobello Mushroom and Roasted Brussels Sprouts

Dinner the other night was a delicious new recipe I whipped up, Paleo Crab-Stuffed Portobello Mushrooms.  Man, were they good!  I love when I get a recipe idea, wing it, and it turns out delicious (this does not always happen)!  My household has been making an extra special effort to eat more Paleo.  For those who may not be familiar that is the caveman diet.  In simple terms it is nuts, meat, fish, vegetables, fruits, and healthy fats.  The things to avoid are dairy, grain, processed sugars, legumes, starches and alcohol. Basically it is eating what you can hunt or gather, just like the cavemen used to.

When you are picking out your seafood at your local grocery store it is important to focus on wild and sustainable seafood.  Just like everything else out there not all seafood is created equal anymore, but you do have a choice that is better for the planet and your body.  I will be putting together a post specific to seafood later but for this recipe look for the Marine Stewardship Council label (pictured below).

Now for the recipe, because this was a really scrumptious meal that would have a cost a small fortune at a restaurant. I super sized our crab meat for us but you could easily split the crab meat between 4 mushrooms not 2.


Ingredients

1/4 cup Whole Almonds
1/4 cup Parmesan Grated Cheese
1 Clove Minced Garlic
8 oz Wild Lump Crab Meat
2 large Portobello or (4 medium sized)
1 tsp Onion Powder
2 tsp Old Bay Seasoning
1 tsp Olive Oil
Salt and Pepper

Preheat oven to 400 degrees.

Place the 1/4 cup whole almonds in a food processor or blender and blend till you have fine crumbs. The almonds act as the replacement for bread crumbs.

Then add all ingredients minus the portobellos in a bowl and mix.

Break off the stem of the mushroom.

Baste mushrooms in a light coat of olive oil. 

 Add the crab mixture equally into the mushrooms. 

Bake for about 20 minutes at 400 Degrees or until the crab begins to brown lightly. 

I served our's with a side of Brussels Sprouts; the Brussels Sprouts recipe is currently on my Instagram page.  

I hope everyone enjoys this recipe as much as we did!