Crab Stuffed Portobello Mushrooms

A delicious low carb recipe!

Low carb recipes are among my favorite creations! . In fact, I enjoy experimenting with all kinds of foods, cooking, and recipes. Less than a year ago, I began having problems with my blood sugar levels, so I began a healthy low carb diet. I did a lot of research pertaining to low carb foods, and I’ve practically turned my kitchen into a test laboratory. I’ve tried all kinds of low carb diet recipes, and I’m always experimenting with new ones. Recently, I’ve been on a seafood kick, so most of my latest low carb recipes include fish, shrimp, crab meat, or scallops.

This low carb recipe is for crab-stuffed Portobello mushrooms. The recipe is super simple, and it’s delicious! I kept the recipe simple because I love the delicate flavor of crab meat in combination with the earthy taste of mushrooms. I don’t want strong seasonings to overpower the basic flavors. If you prefer a spicier or more complex taste, however, you can add diced peppers, celery, melted butter, red pepper, and/or breadcrumbs. Of course, if you add too many bread crumbs, this will no longer qualify as a low carb recipe.

For best results, use refrigerated crab meat. I used blue crab meat, but you could also use leftover crab meat from snow crab legs or Alaskan king crab legs. If you use canned crab meat from the grocery shelf, the results won’t be nearly as good.

Once you open the pouch or refrigerated can of crab meat, pick through it for bits of shell and cartilage. I do this gently because I don’t like to break up the lumps of meat. I really like the chunks of crab meat!  Make sure you squeeze all the liquid from the crab meat. I do this by placing it in several layers of paper towels and giving it a few good squeezes.

This recipe makes two servings. The Portobello mushrooms I used were about four or five inches across. I used a mixture of grated cheeses that included mozzarella, asiago, parmesan, provolone, and Romano. If you prefer, you can use cheddar, Colby, or jack.

Each serving of this recipe contains about five grams of carbohydratess. The mushroom has about 3 grams, the cheese has 1 gram, and the onions contain around about 1 gram of carbs.

Some chefs and cooks like to remove the gills from the Portobello mushrooms before cooking. To do this, scrape the gills out with a spoon before washing. The gills are harder to remove when wet.

Holle’s Crab-Stuffed Portobello Mushrooms recipe

What you’ll need:

  • Two Portobello mushrooms, washed and stems removed
  • 6 ounces crab meat
  • One heaping tablespoon mayonnaise
  • One tablespoon green onions, thinly sliced
  • ½ cup grated cheese
  • 2 thin slices of Havarti cheese

Directions:  Place mushrooms in a baking dish, drizzle with olive oil, and sprinkle lightly with garlic salt. I like Lowry’s best.

Gently mix together crab meat, mayonnaise, green onions, and grated cheese.

Divide the mixture between the two mushroom caps. Top with Havarti slices.

Add about 1/3 inch of water to the pan. Bake at 350 degrees for 30-35 minutes.

Get creative and tweak this basic recipe to make your own low carb recipes. Low carb diets don’t have to be boring, and they don’t have to be difficult, either. This recipe, for example, requires a minimum of preparation time, so essentially, it can be classified with quick and easy recipes, too.