Crab & Spinach Pecorino Stuffed Portobellos

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INGREDIENTS

• 12 portobello mushroom caps
• 1 cup cooked crab meat
• 8 oz block cream cheese, softened
• 1/4 cup Hellmans mayonnaise
• 6 oz fresh baby spinach
• 1/2 white onion, minced
• 2 cloves garlic, minced
• 1/4 teaspoon dried oregano
• 1/2 cup parmesan cheese
• 1/2 cup pecorino cheese
• 1/4 teaspoon himalayan salt
• 1/8 teaspoon ground black pepper

GARNISH
• olive oil spray
• 1/4 cup panko crumbs

INSTRUCTIONS

  1. Preheat oven to 350 °F.
  2. Combine your ingredients. Mix well.
  3. Fill mushrooms. When stuffed, sprinkle each mushroom with panko breadcrumbs and gently spray the top of each mushroom with an olive oil spray to help it brown.
  4. Bake on a baking sheet lined with parchment paper for approximately 15 to 20 minutes, or until hot and golden brown.

Enjoy! 🍄

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