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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.

Makes 8 appetizers
Prep time
30 min
Cook Time
20 min
Time to Table
50 min

Ingredients

8
portabello mushrooms (3-4" diameter)
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™, Flake Style
1/3 cup (75 mL)
grated Parmesan cheese, divided
1/2 tsp (2 mL)
hot pepper sauce or to taste

Preparation

  1. 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.
  2. 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.
  3. Spread half creamed spinach in bottom of Portabello caps; divide crab evenly on top of spinach. Spread remaining spinach mixture on top.
  4. 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.

Nutrition

Amount per serving% Daily Value
Calories
140
Fat
5 g
8%
Saturated Fat
3 g
Trans Fat
0.1 g
Saturated + Trans
16%
Cholesterol
20 mg
Sodium
380 mg
16%
Carbohydrate
15 g
5%
Fibre
2 g
8%
Sugar
5 g
Protein
8 g
Vitamin A
15%
Vitamin C
4%
Vitamin D
9%
Calcium
15%
Iron
6%

Claims Per Serving

- Low in Cholesterol
- Source of Fibre
- Good Source of Vitamin A
- Source of vitamin D
- Good Source of Calcium
- Source of Iron

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