12 Portobello Mushrooms (washed)
2 Garlic cloves (minced)
3 handfuls of fresh spinach
8 oz crab meat
1 8 oz Cream Cheese (room temperature)
1/4 teaspoon pepper
1/4 teaspoon Seasoning Salt
1/2 cup green onion ( thinly sliced)
1 teaspoon Fresh Parsley
1 cup Pecorino Cheese
Pre- heat oven to 350F.
In a medium skillet add 2 tablespoons of olive oil. Heat on medium and add garlic.
Stir for 2-3 minutes until garlic is fragrant.
Add fresh Spinach. Stir for 2-3 until spinach is wilted. Stir in your crab meat, cream cheese, pepper, seasoning salt, green onion and Pecorino Cheese. Mix until we’ll combined and cream cheese is melted down. Remove from heat and set aside.
Wipe mushrooms with a smooth paper towel. Remove stems or dice them and add to filling. Fill mushrooms about 1-1 1/2 with crab filling. Sprinkle fresh Parsley on top of each mushrooms. Place mushrooms on a cookie sheet lined with parchment paper. Bake for 15-20 min.
Enjoy!