This Stuffed crab mushroom is filled with simple cheese, crab and spinach filling! postscript. There are not any breadcrumbs during this recipe!

Something concerning change of state food reception like this makes Maine want being on the beach or preparing to travel to the beach, even once there's no beach set up within the close to term.


While I had bought everything for this Stuffed crab mushroom on behalf of me to form them on Sunday, i could not stop thinking of them reception driving. i do know I ought to create them smoke.

I couldn't facilitate her. after I started wanting one thing like this and that i had all the ingredients to form it reception I found it onerous to speak myself out of it. Plus, I had no plans for the afternoon. Once I got home and place the remainder of the groceries till i made a decision that it absolutely was time to figure on this mushroom!



  • 2 strips bacon
  • 1 teaspoon finely minced fresh parsley
  • 1/4 cup shredded Parmesan cheese + 6 teaspoons
  • 8 ounces cream cheese, softened
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon onion powder
  • 8 oz, ready to eat crab meat
  • 2 cloves garlic, pressed or minced
  • 3 handfuls of fresh spinach
  • 5 tablespoons FIND NO. 48 HemisFares™ Unfiltered Extra Virgin Olive Oil
  • 12 baby portobello mushroom caps


  1. Pre-heat the oven to 350F.
  2. In a medium skillet, cook bacon on medium heat until crispy.
  3. Remove from heat and set aside.
  4. Pour out grease and wipe skillet clean with a paper towel.
  5. Add in 2 tablespoons olive oil. Heat oven medium heat.
  6. Once hot, add in garlic and stir for 2-3 minutes until fragrant.
  7. Add in fresh spinach. Cook and stir for 2 minutes or until wilted.
  8. Lay crab meat out on a plate and scan for shells. Remove any crab shells from crab meat.
  9. Add in crab meat and stir.
  10. Add in 1 tablespoon of olive oil.
  11. Season crab meat mixture with onion powder, seasoning salt and Old Bay Seasoning.
  12. Stir and cook for 2-3 minutes.
  13. Remove from heat and set aside.
  14. Dice bacon and add to spinach mixture.
  15. In a large bowl, mix the cream cheese with an electric mixer until smooth.
  16. Add in crab mixture and stir to combine.
  17. Add in Parmesan cheese and stir well.
  18. Wipe mushrooms off with a clean paper towel.
  19. If the stems are still in the mushrooms, remove those and discard.
  20. (or you can dice up the stems, saute and add them to the filling)
  21. (I've found mushrooms before that were labeled at "stuffers" that already had the stems removed)
  22. Add about 1 or 1.5 tablespoons of crab filling to each mushrooms cap.
  23. Top each mushroom with 1/2 teaspoon of shredded Parmesan.
  24. Line a baking sheet with foil.
  25. Brush 1-2 tablespoons of olive oil on to the foil.
  26. Put mushrooms onto the sheet and bake for 15 minutes.
  27. Place mushrooms on a paper towel lined plate. Let mushrooms rest for about 10 minutes before serving.
  28. Serve

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