These Paleo crab-stuffed mushrooms are creamy, savory, and Roadmap to Health compliant. Made with Paleo mayonnaise, bread crumbs, garlic, and crabmeat, they’re perfect as an appetizer or light meal.

Servings: 2
Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients

  • 1/3 cup Paleo-friendly mayonnaise (do not use commercial mayonnaise — click here for recipe)
  • 3 tbsp Paleo breadcrumbs (mix with 1 tsp oregano, 1 tsp basil, 1 tsp garlic salt — click here for recipe)
  • 1 clove garlic, finely chopped
  • 1 cup frozen crabmeat, thawed (fresh or canned 6.5 oz works too)
  • 18 medium mushrooms, stems removed

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, blend Paleo mayonnaise, bread crumbs, and garlic. Fold in the crabmeat.
  3. Evenly spoon the mixture into mushroom caps.
  4. Arrange mushroom caps on a baking sheet.
  5. Bake for 20 minutes, or until heated through and lightly browned.
  6. Serve warm as an appetizer or light entrée.

Notes