Crab-Stuffed Portobellos

Prep: 15 mins | Total: 30 mins

Crab plus cream cheese plus portobellos mushrooms plus shallots plus spinach makes delicious, healthy, and surprisingly filling appetizer or main dish. Using the Parmesan cheese in place of bread crumbs still as a bit of a crunch without the wheat.
  • 12 – Portobello mushrooms, large 5-6 ins diameter
  • 1 – package (10 ounces)frozen chopped spinach that is thawed and squeezed dry
  • 2 – cans (6oz) crabmeat
  • 8oz – Cream cheese (we used Greek cream cheese, twice the protein and half the fat)
  • 1 – shallot, minced
  • 1 tsp dried dill weed
  • Parmesan cheese
  • Salt and Pepper
1. In a mixing bowl, combine the spinach, crabmeat, cream cheese, shallots, dill weed, and some salt and pepper, and a 1/4c of Parmesan cheese.
2. Preheat your grill to med-high.
3. Spoon out and remove the mushroom stems. Spoon the crab mixture into this stems side of the mushroom cap. Sprinkle the cheese on top and set aside.
4. Grill for approx 10-15mins or until the tops are golden and the mushrooms began to release their juices. Also feel free to add Parmesan on top again.

Per serving: 227 cal, 12 g protein, 12 g carbs, 14 g fat   Note: This can be done in the oven as well at 400°F.

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