Portabello Mushroom Caps with Crab Florentine
Portabello mushrooms stuff wonderfully with crab and spinach to make a great light meal or starter for a dinner party.
| Serves/Makes: | 4 dinner or 8 appetizers |
| Preparation Time: | 30 Minutes |
| Cook Time: | 20 Minutes |
| Time to Table: | 50 Minutes |
Portabello Mushroom Caps with Crab Florentine Ingredients
| 8 | portabello mushrooms (3-4 |
| 1 pkg (300 g) | frozen chopped spinach, thawed |
| 2 tbsp (30 mL) | butter or margarine |
| 1 | medium onion, chopped |
| 2 tbsp (30 mL) | all purpose flour |
| 1 can (160 mL) | 2% evaporated milk |
| 1 pkg; (227 g) | Clover Leaf Crab Delectables TM, Flake Style |
| 1/3 cup (75 mL) | grated Parmesan cheese, divided |
| 1/2 tsp (2 mL) | hot pepper sauce or to taste |
Preparation
- Remove stems and scrape brown gills from mushroom caps with a spoon and discard. Spray a baking sheet or shallow baking pan with non-stick cooking spray or lightly brush with vegetable oil; place mushrooms, cap side down on baking sheet. Drain spinach pressing out all moisture; set aside.
- In a medium saucepan melt butter over medium heat; add onion and sauté until softened, about 2-3 minutes. Stir in flour and cook 1 minute. Add evaporated milk; bring to boil, stirring constantly. Remove from heat. Stir in drained spinach and 3 tbsp (45 mL) Parmesan cheese; add hot pepper sauce. Season to taste with salt and pepper.
- Spread half creamed spinach in bottom of Portabello caps; divide crab evenly on top of spinach. Spread remaining spinach mixture on top.
- Sprinkle remaining Parmesan cheese on top. Bake at 375°F (190°C) for 20 minutes or until hot.
TIP:
Substitute 2 cans (133 g each) of drained Clover Leaf Pacific Oysters, for the crab, if desired.
Nutrients Per dinner or per appetizer
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CLAIMS PER SERVING- Source of Fibre - Good Source of Vitamin A - Source of vitamin D - Good Source of Calcium - Source of Iron |
