3 minutes ago
Super summer meal in the books tonight. I made paleo crab stuffed mushrooms with a side of cucumber, avocado, onion, tomato salad.
-16 oz lump crab
-1/4 cup paleo mayo
-2 TBSP Dijon mustard
-1/4 cup red bell pepper, diced
-1/4 cup red onion, diced
-1/4 cup parsley, chopped
-2 TBSP almond flour
-4 portobello mushrooms
Preheat oven to 375.
Clean mushrooms, remove stems and lay on a baking sheet.
Mix crab, onion, pepper, garlic powder, parsley, egg, almond flour, mayo and mustard in a large bowl.
Place crab mixture evenly on mushroom caps.
Mix a few tbsp of almond flour with olive oil in a separate bowl and stir until crumbles form. Sprinkle on top of crab mixture.
Bake for 25-30 minutes.