Zesty Crab Stuffed Portobello Mushrooms

A combination of all my favorite foods! – Perfect as a light (yet filling!) lunch or even as a starter for a dinner party.

photo 3 (5)


2 Portobello mushrooms
70g fresh crab meat
1/2 tsp of cumin
1/2 tsp of smoked Spanish paprika
1 tsp of fresh lemon zest
2 tbsp of fresh lemon juice
Handful of chopped basil
2 precooked sweet potato discs – mashed
1 egg
1 spring onion – finely chopped
1/4 of a fresh red chilli
2 cloves of garlic – crushed
5cm of fresh root ginger – grates

8 asparagus stalks
Sprinkle of lemon pepper
1 tbsp of lemon juice
1/2 tbsp coconut oil
2 Lemon wedges – to serve


  1. Heat your oven toΒ 200Β°c/392Β°F.
  2. Remove the stalks from the mushrooms and scoop out the dark gills from the mushroom
  3. Dry off the crab meat and combine all of the ingredients in a bowl and mix thoroughly
    photo 3 (6)
  4. Place the mushrooms on a parchment lined baking tray
    photo 5 (4)
  5. Fill them up with the stuffing and place in the oven for 20 minutes
  6. When the mushrooms have 5 minutes left heat the griddle pan
  7. Add the coconut oil and allow to melt
  8. Add the asparagus, cook for 1-2 minutes, then add the lemon pepper and juice, cook for a further minute and remove from the heat.
  9. When the mushrooms have finished cooking, plate up and serve with the lemon wedges and asparagus.
  10. Enjoy! πŸ™‚

photo 2 (6)

2 Comments on “Zesty Crab Stuffed Portobello Mushrooms

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