Spinach & Crab Stuffed Portobello Mushrooms

by Alan Bennett

Spinach Crab Dip recipe (make this first)

8 oz crab meat

5 oz of frozen, chopped spinach (thawed)

2# mayo (30 oz jar works fine, but use real mayo)

1 # cream cheese

2 teaspoons Cavendar’s Greek Seasoning

2 teaspoons Lawry’s Season Salt

2 teaspoons Garlic Powder

2 teaspoons White Pepper

1 teaspoon Celery Salt

2 Tablespoons of granulated sugar

2 Tablespoons of dehydrated onion

1 teaspoon dry mustard

1 ½ Tablespoon Dill Weed

Other ingredients needed to stuff Mushroom:

Progresso Italian Bread Crumbs – ¼ cup

Grated Parmesan Cheese – ¼ #

Directions:

Let cream cheese soften, then add all ingredients together and mix well.

To Prepare Portobello Mushrooms: (doesn’t have to be done, but it will make a better tasting mushroom)

Use a small spoon and remove gills from underneath the mushroom cap by scraping carefully.

Next, peel top of mushroom to remove “skin”

To make 8 Stuffed Portobello Mushrooms:

Now, take half of Spinach Crab Dip (2 lbs) and add enough Progresso Italian Bread crumbs to thicken – about ¼ cup

Then, place mushroom cap with curved side up (you can see under the cap/top is on the counter)

Carefully spread thickened Spinach Crab Dip around the underneath of the cap very carefully so that you don’t break the mushroom

Top with grated Parmesan Cheese

Bake @ 350f for about 20 minutes

Bake longer if using a very large mushroom and less time baking for a smaller mushroom

**These are great on the grill too!