Crab Stuffed Mushrooms

Something about cooking seafood at home like this makes me feel like I’m at the beach or getting ready to head to the beach, even when no beach plans are in the near future. As y’all know, the beach is my happy place, so I’m all in favor for anything that makes me feel like I could step out of my front door onto the sandy beaches of North Carolina. Well, these Crab Stuffed Mushrooms do that for me, y’all.

Crab Stuffed Mushrooms

These Crab Stuffed Mushrooms are filled with an easy cream cheese, crab and spinach filling! PS. there are NO breadcrumbs in this recipe!

PREP TIME: 15 minutes COOK TIME: 15 minutes

ADDITIONAL TIME: 10 minutes TOTAL TIME: 40 minutes

Ingredients

• 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

Instructions

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.