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Crab Florentine Mushrooms

Crab Florentine Mushrooms

Crab Florentine Mushrooms


  • 40 large fresh mushrooms, about 2 inches in diameter
  • 2 green onions, diced
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1 cup parmesan cheese, finely grated, divided use
  • 1/2 cup fine dry bread crumbs
  • 1 (12-ounce) package frozen spinach souffle’, thawed
  • 1 1/2 cups fresh crab meat
  • 2 tablespoons mayonnaise
  • 1/2 teaspoons hot sauce


Preheat oven to 375°F.

Clean mushrooms with damp paper towels.  Remove stems; chop and reserve 1 cup of stems.  (reserve the rest for another use)

In a medium saucepan, saute’ the green onion and minced garlic in the butter until tender.  Add 1 cup chopped mushroom stems and saute’ 2 minutes.  Remove from the heat and stir in 3/4 cup cheese, bread crumbs, spinach souffle’, crab meat, mayo and hot sauce.  Spoon evenly into the mushroom caps.  Place on baking sheets.  Sprinkle with remaining 1/4 cup cheese.  Bake for 15 to 20 minutes.  Makes small plate 10 servings.


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