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Recipe stuffed portobello mushrooms crab meat

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Recipe stuffed portobello mushrooms crab meat

Directions

Preheat the oven to 350 levels F.

Take away the comes from the portobello mushrooms and chop the stems. Set the entire mushroom caps aside.

Inside a medium heated fry pan add essential olive oil. onion, garlic clove, and mushroom stems. Saute until soft, about 3 minutes. Deglaze pan with white-colored wine.

Pour in two-and-half and blend well. Add chopped green spinach and prepare until soft, about a few minutes. Shake in grated Parmesan and breadcrumbs. Sauce will thicken when heated through, another couple of minutes. Remove from heat.

On the baking sheet, or large pan having a grate. arrange mushrooms, cavity-side up. Spoon in enough green spinach mixture to fill the portobello mushroom cap. Stack on the couple spoonfuls of crab. Top with mozzarella cheese. Bake for twenty five to half an hour, checking from time to time to make certain the cheese does not burn. Remove mushrooms in the oven and serve warm.

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