These tasty mushroom caps can be prepared in advance and kept in the fridge before you plan to serve and roast them. They have a lovely, buttery, and herbaceous crab mixture that will leave your guests wanting more.

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes

Ingredients

16 large white mushrooms
1 can lump crab meat, dry and picked through for shells
½ cup grated Parmesan or ¼ cup nutritional yeast
2 to 3 tablespoons Primal Kitchen Mayo (Use code TRAILTOHEALTH for 10% off)
2 tablespoons paleo powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
½ teaspoon lemon juice
1 tablespoon butter, ghee or coconut oil
¼ cup melted butter or coconut oil

Directions

1. Preheat the oven to 350 F (177 C) and line a baking sheet with parchment paper.

2. Wash and scrub the mushrooms, and dry thoroughly.

3. Remove the stems, chop finely, and set aside. Alternatively, use a food processor to chop the stems.

4. In a bowl, combine the crab, Parmesan, mayonnaise, paleo powder, garlic powder, onion powder, dill, parsley, and lemon juice until combined. Set aside.

5. In a skillet set over medium heat, heat the 1 tablespoon of butter, ghee or coconut oil. Cook the chopped stems and set aside to cool slightly. Stir into the crab mixture.

6. Dip the mushroom caps in the butter or coconut oil and fill the hollow side with the crab mixture.

7. Bake until golden brown, about 20 to 25 minutes.