Spinach & Crab Stuffed Portabella Mushrooms

Total Time
25mins
Prep 5 mins
Cook 20 mins

A terrific accompaniment to any dish or use regular white mushroom caps for a great appetizer

Ingredients Nutrition

Directions

  1. Defrost spinach and thoroughly squeeze out all excess fluid.
  2. Drain crabmeat well.
  3. Mix together spinach, eggs, cheeses, bread crumbs crabmeat, garlic & salt. Saving 1/2 of the Mozzarella for topping.
  4. Stuff into mushroom caps.
  5. Top with mozzarella cheese.
  6. Bake on cookie sheet 400 degrees for approx 20 minute.
Most Helpful

I used Swiss cheese as suggested by a previous user, and also added some minced garlic from a jar to the spinach mixture. Still, it wasn't very flavorful and I wouldn't make it again.

Julie F August 17, 2008

The local grocery was out of portobellos, so I had to make do with regular mushrooms. I also used regular canned crabmeat instead of lump - I like the texture better in mixes like this. I enjoyed them quite a bit. As an appetizer, it was AWESOME! I'm serving some to my in-laws tomorrow night (I made extra mix, so I'd have some available). I'm looking forward to trying this with Portabellos, too!

MickiMause March 24, 2006

I tried out this recipe on New Years Eve. Four of us were spending a quite evening with good food and wine. We all found the recipe to be bland but all the ingredients we liked. If I make it next time I will try maybe swiss cheese and saute the spinach with some onion and garlic.

bmarchut January 08, 2005