Crab Stuffed Portobellos

It’s Lenten season again, so that means mostly vegan for us. This time of year inspires me to create healthful meals, so we’re not living on bread and hummus for the majority of lent! Since shellfish is allowed, I take advantage of shrimp, crab, mollusks and the like to create fun meals, as well as lots of legumes, very old-world Greek, and it’s also one of the reasons people live vibrant lives into their hundreds in parts of Greece. I like the statistics! In fact, if you’re interested in more vegan/lenten recipes, simply search the Ancient category on my website. You’ll find lots!

Yield: 4

Tina Wells Health Coach: Tina Wells

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Crab Stuffed Portobellos

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Ingredients

• 4 Portobello mushrooms
• 1 pound lump crab meat
• 1 cup mayonnaise, I prefer using OMG Vegan Mayonnaise, or purchased. (I prefer Chosen Foods Vegan Mayonnaise)
• 2 Tablespoons fresh lemon juice
• 1 teaspoon Old Bay Seasoning
• Salt and Pepper to taste
• Vegan shredded mozzarella, (I prefer Whole Foods 365 Vegan Mozzarella) optional
• Avocado oil spray for the grill pan

Method

1. Preheat oven or air-fryer to 375ºF.
2. Gently wipe each mushroom with a damp paper towel to remove any dirt. Remove the stems by slightly pressing sideways, and they will pop out. Remove the gills with a spoon by gently scooping the underside of each mushroom.
3. Combine the crab meat, mayonnaise, lemon juice and seasonings, and mix just enough to coat the crab meat with the mayonnaise.
4. Divide the crab filling into four equal portions and scoop into each mushroom. Top with the vegan mozzarella, if desired.
5. Place on a baking pan prepared with parchment paper and avocado oil spray. If your air-fryer has a grill pan, that is a great option as well. Otherwise, in the oven or air-fryer is best.
6. Place into the preheated oven or air-fryer and cook until filling is bubbly and cheese is melted, about 10-12 minutes.
7. Serve right away. These are also delicious grilled on an outdoor grill with a lid closure.

©Tina Wells Living, LLC

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