Spinach Stuffed Mushroom Caps

Recipe By kareny
Reviews
Prep Time
0
min.
Total Time
25
min.
Servings

12 caps

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Make It

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  • Preheat the oven to 400ºF (200ºC). Place mushroom caps, stem side down, on a baking sheet and cook for 10 minutes. Remove from the pan and place mushrooms on a paper towel to drain.
  • Place spinach and water in a microwave safe bowl and heat on HIGH for 2 minutes. Drain and place on a paper towel to cool. Chop and set aside.
  • In a large fry pan, heat oil over medium heat. Add shallots and garlic and cook for 1 minute. Add the crab meat, water chestnuts and spinach and cook until heated through.
  • Divide the mixture into the mushroom caps and top with parmesan cheese. If made ahead: Place the mushroom caps in the fridge for up to 6 hours.
  • Preheat the oven to 400ºF (200ºC). Place the mushroom caps on a baking sheet and cook until heated through, about 10 minutes or finish on the BBQ by placing stuffed mushroom caps on an aluminum pan and heating in the BBQ on medium heat for 10 minutes.

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