Crab Stuffed Portobello Mushrooms
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Clean eating can still be delicious! I combined crab and other yummy ingredients to create Crab Stuffed Portobello Mushrooms. They make one amazing dinner!
When it comes to cooking portobello mushrooms don’t be intimidated, it’s easier than you think!
One of my goals for fall was to really focus on eating better and getting healthy. I had made that a goal for 2013 but fell really far behind at the beginning of the year and then got even further behind sitting on my butt during surgery recovery.
If you follow me on Facebook, you know that I gave up diet coke not too long ago. To match my better drinking, I’ve also focused on cleaner eating {disclosure: Notice I said cleaner and not clean. I by no means claim to be a totally clean eater or have all the answers on what qualifies.} One of the first recipes I tried was Crab Stuffed Portobello Mushrooms.
If you enjoyed this Crab Stuffed Portobello Mushrooms adapted from Clean Eating Magazine then you can find this post shared at the list of parties found here.
If you love this Crab Stuffed Portobello Mushrooms recipe, you’ll love these seafood recipes:
Essential items for this recipe:
- Baking sheet
- Pot
- Skillet
- Mixing bowl
Ingredients
- 1/2 cup Bulgar
- 1.5 cups Water
- 1/2 cup Shredded Carrots roughly chopped
- 1 tsp Olive Oil
- 1/2 Onion chopped
- 6 oz Lump Crab Meat picked over for shells
- 1.5 cup Frozen Artichokes thawed and roughly chopped
- 1 tbsp Pine Nuts lightly toasted
- 4 oz Crumbled Goat Cheese
- 1 tsp Salt
- 1/2 tsp Pepper
- 6 Portobello Mushrooms stems removed
- 1 tbsp Chives chopped
Instructions
- Preheat oven to 350 degrees. Place mushrooms on baking sheet.
- Cook bulgar in 1 1/2 cups of water according to package directions. Let cool for 5 minutes.
- In a large skillet, heat oil over medium heat. Add onions and artichoke hearts. Sautรฉ until softened, about 5 minutes.
- In a large bowl, combine bulgar, onion mixture, carrots, crab, 1/2 Tbsp pine nuts and 2 oz of crumbled goat cheese. Stir well to combine. Season with salt and pepper.
- Spoon bulgar mixture into mushrooms. Top with remaining goat cheese, pine nuts and chopped chives. Bake at 350 degrees for 15 minutes. Remove from oven and enjoy.
Ingredients
- 1/2 cup bulgar
- 1 1/2 cups water
- 1/2 cup shredded carrots roughly chopped
- 1 tsp olive oil
- 1/2 onion chopped
- 6 oz lump crab meat picked over for shells
- 1 1/2 cup frozen artichokes thawed and roughly chopped
- 1 Tbsp pine nuts lightly toasted
- 4 oz crumbled goat cheese
- 1 tsp salt
- 1/2 tsp pepper
- 6 portobello mushrooms stems removed
- 1 Tbsp chives chopped
Instructions
- Preheat oven to 350 degrees. Place mushrooms on baking sheet.
- Cook bulgar in 1 1/2 cups of water according to package directions. Let cool for 5 minutes.
- In a large skillet, heat oil over medium heat. Add onions and artichoke hearts. Saute until softened, about 5 minutes.
- In a large bowl, combine bulgar, onion mixture, carrots, crab, 1/2 Tbsp pine nuts and 2 oz of crumbled goat cheese. Stir well to combine. Season with salt and pepper.
- Spoon bulgar mixture into mushrooms. Top with remaining goat cheese, pine nuts and chopped chives. Bake at 350 degrees for 15 minutes.
