Spinach Crab Stuffed Portabella Mushrooms
Elevate your appetizer or main course game with these luxurious Spinach Crab Stuffed Portabella Mushrooms! This recipe combines the earthy richness of portabella mushroom caps with a creamy, savory filling of fresh spinach, succulent crab meat, and two kinds of cheese—Parmesan and mozzarella. Infused with the aromatic touch of garlic and green onions, and topped with a golden breadcrumb crust (optional), these baked beauties are a blend of indulgence and nutrition. Ready in just 40 minutes, they're perfect for a dinner party starter or a low-carb, protein-packed main dish. Impress your guests or treat yourself with this elegant, flavorful twist on stuffed mushrooms!
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Recipe Information
Ingredients
- 4 pieces Portabella mushroom caps
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 2 cups Fresh spinach, chopped
- 4 ounces Cream cheese, softened
- 1 cup Crab meat (lump or claw, drained if necessary)
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 pieces Green onions, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Breadcrumbs (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
Carefully clean the portabella mushroom caps by wiping them with a damp paper towel. Remove the stems and scoop out the gills with a spoon to create space for the filling.
Brush the outside of the mushroom caps with 1 tablespoon of olive oil and place them on a baking sheet, hollow side up.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.
Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and set aside to cool slightly.
In a mixing bowl, combine the softened cream cheese, cooked spinach, crab meat, half of the Parmesan cheese (0.5 cup), half of the mozzarella cheese (0.5 cup), chopped green onions, salt, and black pepper. Mix until well incorporated.
Divide the mixture evenly among the four mushroom caps, gently pressing it down to fill each cap generously.
Sprinkle the remaining Parmesan cheese, the remaining mozzarella cheese, and breadcrumbs (if using) over the top of the stuffed mushrooms.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and golden brown on top.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Spinach Crab Stuffed Portabella Mushrooms as a delightful appetizer or savory main course!
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.3 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 534 mg | 41% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
