Crab, Spinach & Artichoke Stuffed Mushrooms


12 oz. Imitation Crab
2 Tbsp. Miracle Whip Light
2 Tbsp. Reduced Fat Sour Cream
4 oz. Reduced Fat Cream Cheese (softened)
1 pkg. Baby Spinach
1 can Artichoke Hearts (rinsed)
2 cloves Garlic (minced)
1/4 cup Parmesan Cheese
1/2 cup Italian Blend Shredded Cheese
1/2 cup Italian seasoned Panko Bread Crumbs
2 Tbsp. Olive Oil
24 Big Baby Portobello Mushrooms (Crimini)
Salt and Pepper to taste

Preheat oven to 375°

First stem and clean your mushrooms with a damp cloth (DO NOT RINSE THEM UNDER WATER). Chop stems finely and saute them in 1 Tbsp. of olive, once they have softened season to taste with salt and pepper. Chop your baby spinach and add to mushrooms, add the additional Tbsp. of olive oil if needed. Add garlic when spinach is wilted, cook for an additional 2 minutes. Take off the heat and let it cool.
Now in a big bowl add Miracle Whip, Sour Cream, Cream Cheese and Parmesan cheese. Stir to combine. Chop up the imitation crab meat and add to cheese mixture. Gently stir to combine, add the cooled mushroom and spinach mixture. Chop the artichoke hearts pretty finely and add to the crab mixture. Add the shredded cheese and bread crumbs and mix. Season with salt and pepper to taste.
Spray baking sheet with nonstick spray.
Stuff your mushrooms with a heaping tablespoonful of crab mixture. Bake at 375° for 30 to 35 minutes.

If you have left over stuffing (like I did) just make it into a pattie and sauté it in a little olive oil, like a crab cake. Super yummy!


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