Pregnancy Friendly Crab Stuffed Portobello Mushrooms
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Learn more →Ingredients
4 servings
For the mushrooms
- 8 medium portobello mushroom caps (about 3–4 inches wide), stems removed and gills scraped
- 2 tbsp olive oil, divided
- ¼ tsp salt
- ¼ tsp black pepper
For the filling
- 1 tbsp olive oil
- 3 scallions (green tops only), thinly sliced
- 2 cloves garlic, minced
- 8 oz lump crab meat, drained and picked over for shells
- ½ cup fresh mozzarella, finely diced, divided
- 1 large egg, lightly beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh lemon juice
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 1 tbsp fresh chives, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Brush both sides of each portobello cap with 2 tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Arrange gill-side up on the prepared baking sheet and roast for 10 minutes, until the caps have softened slightly and released some moisture. Remove from the oven and blot the inside of each cap dry with a paper towel.
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