Spinach & Crab Stuffed Portabella Mushrooms
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6-8 medium portabella mushroom caps (cleaned and stemmed)
- 2 (566.99 g) package frozen chopped spinach
- 2 eggs
- 2 (340.19 g) can lump crabmeat
- 354.88 ml shredded mozzarella cheese
- 118.29 ml seasoned bread crumbs
- 59.16-73.94 ml parmesan cheese (to taste)
- 3.69 ml garlic powder (to taste)
- 3.69 ml salt (to taste)
directions
- Defrost spinach and thoroughly squeeze out all excess fluid.
- Drain crabmeat well.
- Mix together spinach, eggs, cheeses, bread crumbs crabmeat, garlic & salt. Saving 1/2 of the Mozzarella for topping.
- Stuff into mushroom caps.
- Top with mozzarella cheese.
- Bake on cookie sheet 400 degrees for approx 20 minute.
Reviews
-
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!
RECIPE SUBMITTED BY
Kevin Simon
United States
Since childhood cooking has always been a passion of mine.