45 mins

Crab-stuffed mushrooms with spinach salad

Dinner

Four servings

Nutrition info

• 4 portobello mushrooms
• ½ cup cream cheese
• 1 lb lump crab meat
• 2 ½ tbsp minced garlic
• 1 ¾ tsp dried oregano
• 1 tsp paprika
• ¾ cup shredded parmesan cheese
• ⅓ cup olive oil
• 2 tbsp balsamic vinegar
• 4 cups spinach
• ¼ cup fresh parsley

Directions

• Step 1

  Preheat oven to 400 degrees F. Line a small baking sheet with parchment.

• Step 2

  Remove stems from portobello (if needed). Place mushroom caps on the baking sheet, stem side up; season with salt and pepper to taste.

  In this recipe

  • 4 portobello mushrooms
• Step 3

  In a large mixing bowl, combine cream cheese, crab meat, garlic, dried oregano and paprika. Stir until well combined, then spoon mixture into mushroom caps. Evenly sprinkle parmesan over the stuffed mushrooms. Bake until mushrooms are tender and stuffing is nicely browned on top, about 20 minutes.

  In this recipe

  • ½ cup cream cheese
  • 1 lb lump crab meat
  • 2 ½ tbsp minced garlic
  • 1 ¾ tsp dried oregano
  • 1 tsp paprika
  • ¾ cup shredded parmesan cheese
• Step 4

  Meanwhile, in a salad bowl, whisk together olive oil and balsamic. Add spinach and toss to combine.

  In this recipe

  • ⅓ cup olive oil
  • 2 tbsp balsamic vinegar
  • 4 cups spinach
• Step 5

  Remove mushrooms from oven and top with parsley. Serve hot, alongside tossed salad.

  In this recipe

  • ¼ cup fresh parsley