Whole 30 Crab Stuffed Shroomies
These stuffed mushrooms are a crowd pleasing app, but also ideal for meal prep! Super nutritious (Whole 30 and Paleo) and packed with flavor!
Ingredients.
24 oz White/ Button or Baby Bella Mushrooms
1 8 oz Container of Lump Crab Meat
1/4 Onion, Diced
3 Garlic Cloves, Minced
1 Jalapeño or 1/2 Red Bell Pepper, Diced (Optional)
1 Cup Spinach or Kale, Chopped (Optional)
1 Tbs Old Bay Seasoning
2 Tsp Italian Seasoning
1 Tsp Chili Flakes
1/4 Cup Avocado Mayo (I like Primal Kitchen Pesto Mayo)
1/4 Cup Almond Flour
Olive Oil
Salt and Black Pepper to Taste
Method.
Step 1.
Pre-heat oven to 425. Clean your mushrooms and remove the stems. You can discard the stems, but I like to cut off the rough ends, and chop them, and save them on the side to add them to the filling.
Step 2.
Line a baking sheet with aluminum foil or parchment paper. Place down your mushrooms and brush with olive oil. Be generous here, the mushrooms absorb a lot of that olive oil, and it will only make them more juicy!
Step 3.
In a sauce pan, heat olive oil over medium-high heat. Add your garlic, onions, and red pepper flakes. Stir occasionally until carmelization begins, about 5 minutes. Drop in your pepper and spinach if you’re choosing to include them. Once the spinach starts to wilt, remove from the heat.
Step 4.
In a large bowl, add your crab meat, picking through to ensure there are no shells. Add in your onion mixture, chopped mushroom ends, Italian seasoning, old bay, and mayo and mix well. Add your almond flour and stir to combine. If the mixture looks dry, add a bit more mayo and stir.
Step 5.
Scoop your filling into each mushroom cap. Bake for 30 minutes until the mushrooms are soft and the filling is hot. Broil for an additional minute if you prefer a crispy top. Enjoy!