Spinach & Crab Stuffed Portabella Mushrooms

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

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 6 -8  medium portabella mushroom caps (cleaned and stemmed)
• 2 (10 ounce) packages frozen chopped spinach
• 2  eggs
• 2 (6 ounce) cans lump crabmeat
• 1 1⁄2 cups  shredded mozzarella cheese
• 1⁄2 cup  seasoned bread crumbs
• 4 -5  tablespoons parmesan cheese (to taste)
• 3⁄4 teaspoon garlic powder (to taste)
• 3⁄4 teaspoon salt (to taste)

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.