Portabello Mushroom Caps with Crab Florentine

Makes8 appetizers
Prep Time30 min
cook Time 20 min
Time to Table50 min

Portabello mushrooms stuff wonderfully with crab and spinach to make a great light meal or starter for a dinner party.


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


  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.


  • Substitute 2 cans (133 g each) of drained Clover Leaf Pacific Oysters, for the crab, if desired.


per serving
% Daily
Fat5 g8%
Saturated Fat3 g
Trans Fat0.1 g
Saturated + Trans16%
Cholesterol20 mg
Sodium380 mg16%
Carbohydrate15 g5%
Fibre2 g8%
Sugar5 g
Protein8 g
Vitamin A15%
Vitamin C4%
Vitamin D9%

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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