This stuffed mushroom recipe is a delicious and healthy way to start off the New Year, they’re perfect for serving as appetizers at a New Years Eve Party and were a hit at my annual Christmas Birthday Cocktail Party!
This weekend I had the serious craving for fresh crab, but instead of making crab cakes, I decided to combine the crab with couscous and some of my favorite Mediterranean flavors, then stuff it into these large portobello mushrooms.
I then grilled the mushrooms for a fresh, healthy take on stuffed mushrooms!
- 1 cup cooked couscous
- 1/2 cup fresh lump crab meat
- 1/4 cup parmesan cheese
- 1/4 cup feta cheese
- 3 cloves garlic (minced)
- 1/2 cup roasted red peppers (chopped)
- 1 tbsp green onions (chopped)
- 1 tbsp olive oil
- 2 large portobello mushrooms
Begin by combining the couscous, crab, parmesan, feta and garlic.
Next, add the red peppers, green onions and combine well.
Clean out and de-stem the mushrooms, then brush each side with Enzo Garlic Olive Oil.
Stuff the mixture into the mushrooms.
Grill over medium heat for 15 minutes, then serve.
These can be served as a light meal or as a deliciously filling appetizer!
♣ Vegetarian Option: Substitute 1/2 cup shredded zucchini for the crab to make this recipe vegetarian.
♦ Gluten Free Option: Substitute brown rice couscous or quinoa to make this recipe gluten-free.