Recipes
Crab and Spinach Stuffed Mushrooms
Pairs Well With
Serves 6-8
Ingredients
1 1/2 pounds large baby bella mushrooms, stems removed
¼ cup extra virgin olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
½ small yellow onion, diced
1 clove garlic, minced
2 cups baby spinach
2 tablespoons California Chardonnay
1 teaspoon chopped fresh thyme leaves
8 ounces crab meat
¾ cup Panko breadcrumbs, divided
4 ounces cream cheese, room temperature
½ cup grated Parmesan cheese, divided
¼ cup chopped Italian parsley, divided
1 teaspoon Worcestershire sauce
1 teaspoon lemon zest
½ teaspoon red pepper flakes
Preparation
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.
Recipe from Discover CA Wines
