Laura's Stuffed Portabellas
Portabella mushrooms are so versatile! They make great hamburger 'buns' if you're trying to reduce carbohydrates, and can serve as a base for almost everything. One of New Naturals' owners, Laura Ellington, makes this fantastic stuffed portabella dish with broccoli and crab meat. With a salad, it's all you need for a filling meal.
Prep time: 15 minutes Cooking time: 30-40 minutes Serves: 4
 4 large portabella mushroom tops with stems removed (don't discard the stems) 1 pound crab meat Medium head broccoli, separated into florets 15-oz pkg shredded Italian cheese 1/2 tsp garlic powder 1/2 tsp dried parsley 1/2 tsp organic freshly ground black pepper 1/2 tsp pink Himalayan salt 1/2 tsp organic turmeric powder |
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Preheat the over to 350F. Spray a 9x13" baking dish with with coconut oil, and lay the mushroom tops in the pan with the gills up. Scatter the stems around them.
Sprinkle about half the shredded cheese over the mushrooms. Fill each of the mushroom caps with crab meat, and place the rest of the crab in the pan around the mushrooms.
Place the broccoli florets around the mushrooms and crab, and then sprinkle the rest of the cheese over the entire dish.
Evenly mix the spices in a small bowl and sprinkle them all over the vegetables and crab. Cover the baking dish with aluminum foil and bake for about 45 minutes. After about 20 minutes turn the pan around for even cooking. Check every 10 minutes after that until done.