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Monday, 27 October 2014

Crab Stuffed Portabella Mushroom

This savoury mushroom dish is packed with flavour and protein, making it a satisfying entree.

Serves 2.


  • 2 large portabella mushrooms
  • ¼ cup dill pickle, finely chopped
  • 1 Tbsp onion, finely chopped
  • ¼ cup celery, finely chopped
  • 1 Tbsp Dijon mustard
  • 4 ounces crab meat, chopped
  • 1 pkg Ideal Protein Potato Puree
  • 2 Tbsp egg whites


  1. Preheat your oven to 350.
  2. Remove stem and gills (scrape the brown frills off) from the mushrooms.
  3. Place mushrooms scraped side up on a baking sheet and bake for 10 minutes. Remove from the oven and let sit for 5 minutes before using a paper towel to absorb any moisture.
  4. In a bowl, mix the rest of the ingredients. Fill the partially cooked mushrooms, splitting it evenly between them.
  5. Bake for 10 to 15 minutes (depending on the size of mushrooms).
  6. Broil/grill for an additional 5 minute to brown on top. Enjoy. 

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