Crab & Spinach Stuffed Mushrooms
When I want to have something special, something I'd order out, I look at stuffed mushrooms. They take no time to throw together, and the payoff is great - a full tray of these beauties easily satisfies a crowd. Use larger mushrooms to make this dinner for four. It makes a little crab go a long way, and the taste is not skimpy at all. I always feel bit spoiled when I have them, but thrilled that it keeps me on track. Check out the Serving Suggestions below for extra tips.
- 1 pound large, whole Mushroom Caps
- The separated, Diced Mushroom Stems
- 1/2 cup Seasoned Breadcrumbs
- 6 to 8 ounces Crabmeat, crumbled/shredded
- 3 tablespoons Parmesan Cheese
- 1 tablespoon chopped, Fresh Oregano or 1 teaspoon dried
- A large pinch of dried Chili Flakes (optional)
- 2 tablespoons Olive Oil
- 3 minced Shallots
- 2 cups chopped Fresh Spinach
- Salt and Pepper to taste
- One Lemon (optional)
- Heat the oven to 350 F.
- Prepare a baking dish with (a minimum) half inch sides. Coat the bottom with cooking spray.
- Wipe your mushroom clean. If they are truly filled with dirt, rinse them, being sure to keep the water out of the underside. Wipe them dry and place them into the baking dish.
- Remove the stems (they should pop out as you apply pressure close to the cap) and dice. Set aside.
- Lightly chop the fresh Spinach. If you are using frozen, chopped Spinach, then defrost and squeeze out any water before using. Place with the diced Mushroom stems. Set aside.
- In a mixing bowl, add the Crab, Breadcrumbs, Parmesan Cheese, Oregano and Chili Flakes. Stir to combine. Set aside.
- Heat a skillet and add the Olive Oil.
- Add the chopped Shallots, Spinach and diced Mushroom Stems with Salt and Pepper, to taste.
- Sauté until the Mushrooms have rendered their liquid and the mixture is softened and lightly browned. It will still be very moist.
- Add to the bowl and stir combining the sautéed Veggies with the Crab and Breadcrumb mixture.
- The mixture should be moist enough to hold together when pressed with a spoon. If it is too dry, add the juice of a Lemon OR an additional tablespoon of Olive Oil, to pull it together. I try to keep the fat content down, so I always use Lemon Juice.
- A heaping tablespoon of the mixture should fill each Mushroom Cap. Use less for a smaller Mushroom, and more if you have large Mushrooms. Place back in the baking dish.
- Lightly spray the top of the filled Mushrooms with Cooking Spray to boost a browned top.
- Bake for 15 to 20 minutes, depending on the size of your Mushrooms.
- The top will be crisp, and the filling will be heated through. Your Mushrooms will be tender and easy to cut with a knife.
Stuffed Mushrooms are perfect for any meal, and wonderful as an appetizer. Use a Portobello Mushroom and it's a stand alone meal. Use small white mushrooms and they are great for a party buffet.
Let's talk Crab. Use whatever fits your budget. I find Crab a bit pricey but worth the purchase. If it's on sale, grab it! You can use it canned, fresh, or packaged from Costco (YES!). Depending on the type of Crab you buy, you will either have to crumble it or if it is already shredded, you can simply separate it with a fork. Always pick over your Crab to be sure there is no debris or shells.
I like the bit of heat so I add the Chili Flakes. If you prefer a milder taste, simply omit it.
This is very filling! A few caps, served with a salad, is a pretty meal. Or, you can roast Asparagus as the perfect side dish, which adds a bit of crunch of plenty of fiber.
If you have Vegetarian or Vegan friends, you can omit the Crab and Cheese and add sautéed Eggplant with Capers, instead.
Serve these hot, warm or at room temperature. They hold up on a platter for hours, making them great party food.