Portobello Crab Rockefeller

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4 medium-size portabella mushrooms

1 (4 to 6-ounce) can crab meat, picked over and drained

3 ounces grated mozzarella cheese

1 tablespoon olive oil

1/4 onion, chopped

1 clove garlic, chopped (1 teaspoon)

1/4 cup white wine (optional)

1 cup half-and-half

6 ounces spinach, rinsed and chopped

3 tablespoons grated Parmesan cheese

1/4 cup breadcrumbs

Salt and freshly ground black pepper