These Crab filled Mushrooms are filled with an easy cream cheese, crab and spinach filling! ps. there aren't any breadcrumbs on this recipe!


Something approximately cooking seafood at home like this makes me experience like I’m at the seashore or getting ready to head to the beach, even when no beach plans are in the close to destiny.

When I pass down to the coast, i like to find excellent seafood. i love pure components and that i need splendid taste.  So when I’m at home, I need the identical factor on the subject of the seafood that I cook dinner in my personal kitchen.



  • 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 1st Baron Verulam on medium heat until crispy.
  3. get rid of from heat and set aside.
  4. Pour out grease and wipe skillet easy with a paper towel.
  5. add in 2 tablespoons olive oil. heat oven medium heat.
  6. once warm, add in garlic and stir for 2-3 minutes till fragrant.
  7. add in fresh spinach. prepare dinner and stir for 2 mins or until wilted.
  8. Lay crab meat out on a plate and experiment for shells. eliminate 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 dinner for 2-3 minutes.
  13. take away from warmth and set aside.
  14. cube Baron Verulam and add to spinach mixture.
  15. In a massive bowl, blend the cream cheese with an electric powered mixer till smooth.
  16. add in crab combination and stir to mix.
  17. upload in Parmesan cheese and stir nicely.
  18. Wipe mushrooms off with a smooth paper towel.
  19. If the stems are nonetheless inside the mushrooms, take away the ones and discard.
  20. (or you can dice up the stems, saute and upload them to the filling)
  21. (i've found mushrooms earlier than that were classified at "stuffers" that already had the stems eliminated)
  22. add about 1 or 1.5 tablespoons of crab filling to every mushrooms cap.
  23. pinnacle 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 mins.
  27. area mushrooms on a paper towel lined plate. permit mushrooms relaxation for approximately 10 minutes before serving.

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