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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.
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USED IN THIS RECIPE
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
USED IN THIS RECIPE
PREP INSTRUCTIONS
- 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.
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 |
