Crab and Rice Stuffed Portobellos

  • 4 servings

Appetizer? Side dish? Main? This easy and delicious Portobello recipe is so versatile it’s perfect for any occasion. The light cheese mix gently binds the flavorful crab and rice, creating a textured stuffing that perfectly caps off this mushroom. Oh, and, it’s gluten-free.  

Ingredients

    • 8 
      Large portobello mushrooms
    • 2.5 cups 
      Cooked U.S. medium grain brown rice
    • 1.5 cups 
      Crab meat
    • 1 cup 
      Chopped baby kale
    • 1/2 cup 
      Diced red pepper
    • 1/2 cup 
      Muffuletta or hot olive pickle mix
    • 1/2 cup 
      Light cream cheese
    • 1/2 cup 
      Light goat cheese
    • 2 tablespoons 
      Grainy mustard
    • 1 
      Large navel orange
  • Garnish

    • 2 cups 
      Microgreens
    • 2 tablespoons 
      Finely chopped chives

Instructions

    1. With a spoon, scrape gills off mushrooms; remove stems and discard. Arrange mushrooms gill side up on a parchment lined baking sheet.
    2. In a large bowl, combine rice, crab, kale, pepper, muffuletta, cream cheese, goat cheese, and mustard. Fill each mushroom with a generous ½ cup portion.
    3. Peel and slice orange crosswise into 8 thin rounds; top each mushroom with 1 slice.
    4. Bake at 400 F for 25-30 minutes until mushrooms have wilted and filling has heated through.
    5. Garnish with microgreens and chives.