Spinach & Crab Stuffed Portabella Mushrooms |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A terrific accompaniment to any dish or use regular white mushroom caps for a great appetizer 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.
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