Crab and Rice Stuffed Portobellos

Name: Crab and Rice Stuffed Portobellos
Yield: Makes 4-8 servings.
Ingredients: 8 large Portobello mushrooms; 2 ½ cups (625 mL) cooked USA Medium Grain Brown Rice; 1½ cups (375 mL) crab meat; 1 cup (250 mL) chopped baby kale; ½ cup (125 mL) diced red pepper; ½ cup (125 mL) muffuletta or hot olive pickle mix; ½ cup (125 mL) light cream cheese; ½ cup (125 mL) light goat cheese; 2 tbsp (30 mL) grainy mustard; 1 large navel orange; 2 cups (500 mL) microgreens; 2 tbsp (30 mL) finely chopped chives

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 flavourful crab and rice, creating a textured stuffing that perfectly caps off this mushroom. Oh, and, it’s gluten-free.

Yield

Makes 4-8 servings.

Ingredients

8 large Portobello mushrooms
2 ½ cups (625 mL) cooked USA Medium Grain Brown Rice
1½ cups (375 mL) crab meat
1 cup (250 mL) chopped baby kale
½ cup (125 mL) diced red pepper
½ cup (125 mL) muffuletta or hot olive pickle mix
½ cup (125 mL) light cream cheese
½ cup (125 mL) light goat cheese
2 tbsp (30 mL) grainy mustard
1 large navel orange

Garnish

2 cups (500 mL) microgreens
2 tbsp (30 mL) finely chopped chives

Directions

With a spoon, scrape gills off mushrooms; remove stems and discard. Arrange mushrooms gill side up on a parchment lined baking sheet.
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.
Peel and slice orange crosswise into 8 thin rounds; top each mushroom with 1 slice.
Bake at 400 F for 25-30 minutes until mushrooms have wilted and filling has heated through.
Garnish with microgreens and chives.

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