Stuffed Portabellas with Artichokes, Crab and Spinach

INGREDIENTS:6 portabella mushrooms, stems removed
2 cups balsamic vinaigrette

Stuffing:
½ cup mayonnaise
8 oz. cream cheese, softened
1 cup fresh Parmesan cheese, shredded
13.5 oz. can of artichoke hearts, drained and finely chopped
12 oz. shredded crab
1 cup chopped frozen spinach, thawed and drained
½ cup chopped oyster mushrooms

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