Crab-stuffed mushrooms with spinach salad
- 4 portobello mushrooms
- ½ cup cream cheese
- 8 oz lump crab meat
- 2 ½ tbsp minced garlic
- 1 ¾ tsp dried oregano
- 1 tsp paprika
- ½ cup shredded parmesan cheese
- ⅓ cup olive oil
- 2 tbsp balsamic vinegar
- 6 cups spinach
- ¼ cup chopped parsley
Preheat oven to 400 degrees F. Line a small baking sheet with parchment.
Remove stems from portobello (if needed). Place mushroom caps on the baking sheet, stem side up; season with salt and pepper to taste.
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.
Meanwhile, in a salad bowl, whisk together olive oil and balsamic. Add spinach and toss to combine.
Remove mushrooms from oven and top with parsley. Serve hot, alongside tossed salad.