Recipe courtesy of Billy Vasquez
Save Recipe Print
Total:
53 min
Prep:
10 min
Cook:
43 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Remove the stems from the portobello mushrooms and chop the stems. Set the whole mushroom caps aside.

In a medium heated frying pan add olive oil, onion, garlic, and mushroom stems. Saute until soft, about 3 minutes. Deglaze pan with white wine.

Pour in half-and-half and mix well. Add chopped spinach and cook until soft, about 5 minutes. Shake in grated Parmesan and breadcrumbs. Sauce will thicken when heated through, another few minutes. Remove from heat.

On a baking sheet, or large pan with a grate, arrange mushrooms, cavity-side up. Spoon in enough spinach mixture to fill the portobello mushroom cap. Stack on a couple spoonfuls of crab. Top with mozzarella cheese. Bake for 25 to 30 minutes, checking occasionally to make sure the cheese doesn't burn. Remove mushrooms from the oven and serve warm.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

Recipe courtesy of Giada De Laurentiis

Vegetable Napoleon with Grilled Portobello Mushroom and Tomato Basil Bisque

Recipe courtesy of Robert Irvine

Crab Salad with Grilled Portobello Mushrooms and Walnut Vinaigrette

Recipe courtesy of Jim Coleman

Creamy Portobello Soup

Recipe courtesy of Food Network Kitchen

Portobello Mushroom Fries

Recipe courtesy of The Neelys

Portobello Mushroom Salad

Recipe courtesy of Rachael Ray

Portobello Mushrooms Grilled Like a Steak

Crabmeat Stuffed Portobello Mushroom Caps

Garlicky Grilled Chicken, Portobello, and Radicchio Salad

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories