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Crab and Spinach Stuffed Mushrooms
A very sophisticated appetizer that's perfect for the holiday season. A mash up of two favorite nibbles; stuffed mushrooms and crab dip. They are delicious straight out of the oven with a glass of California Pinot Gris or California Pinot Noir. The filling is tender crab meat, garlicky spinach, a little wine and herbs held together with cream cheese and sprinkled with parmesan panko bread crumbs for a crunchy finish.
Pairs With
Prep: 35 minutes | Cook: 30 minutes
Total Time: 65 minutes
Ingredients
- 1 1/2 pounds (680 g) large baby bella mushrooms, stems removed
- ¼ cup ( 50ml) extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ½ small (120 g) yellow onion, diced
- 1 clove (6 g) garlic, minced
- 2 cups (95 g) baby spinach
- 2 tablespoons California Chardonnay
- 1 teaspoon chopped fresh thyme leaves
- 8 ounces (227g) crab meat
- ¾ cup (61g) Panko breadcrumbs, divided
- 4 ounces (113 g) cream cheese, room temperature
- ½ cup (39g) grated Parmesan cheese, divided
- ¼ cup (15 g) chopped Italian parsley, divided
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon zest
- ½ teaspoon red pepper flakes
Instructions
- Heat oven to 400°F. Line a baking sheet with parchment paper. Place mushrooms, top down, on the baking sheet. Drizzle with 1 tablespoon of the olive oil and season with ½ teaspoon of salt and ¼ teaspoon of the pepper.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add onions and garlic, season with remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Sauté until tender, but not browned. Add spinach, wine and thyme and cook until spinach is wilted. Let cool slightly.
- In a large bowl mix together crab meat, ½ cup of the panko, cream cheese, ¼ cup of the Parmesan, 2 tablespoons of the parsley, the Worcestershire sauce, lemon zest and pepper flakes. Stir in the spinach mixture.
- Fill the mushrooms with the mixture. Stir together remaining ¼ cup panko and remaining ¼ cup Parmesan cheese and top the mushrooms with that mixture. Drizzle the remaining tablespoon of olive oil over the top.
- Bake for 25-30 minutes or until the top is golden brown and the mushrooms are tender.
- Transfer to a serving platter, sprinkle remaining 2 tablespoons of parsley over the top and serve.
Pairs With
