Crab and Spinach Stuffed Portabellas

Given that I had been out of the kitchen for nearly a week while in Phoenix, I was excited to examine my bi-weekly Green B.E.A.N delivery and get cooking! About a month ago I was introduced to the delivery program through Groupon.  While I would love to have my own garden, I doubt my apartment complex would be too thrilled with the idea.  Thus, I jumped at the idea of having locally grown, organic produce delivered right to my door.  Green B.E.A.N delivers to six major cities within the tri-state (Indiana, Kentucky, and Ohio) area.  Produce bins vary to accommodate a variety of household sizes and are always stocked with a variety of the freshest in-season crops.

One great thing about the delivery program is that they allow you to adjust the standard order to fit your needs the weekend prior to your scheduled delivery.  Recently, I have been craving stuffed portabella mushrooms, and was thrilled when I was able to add fresh portabellas to my produce list.  Here is a list of what I received this past week:

·      1 large bag of fresh spinach

·      1 large bunch of cilantro (my absolute favorite herb)

·      2 ears of corn

·      1 carton of fresh blueberries

·      4 peaches

·      2 pluots

·      2 large portabellas

·      2 zucchinis

·      Trader’s Point organic yogurt

·      1 container of extra-firm tofu

·      1 bag of Late July Organic Sea Salt gluten free corn chips

Without having to buy many other ingredients, I was able to make my own stuffed portabellas and one of my favorite tofu scrambles.  Over the last few days I have eaten some of the blueberries, but will freeze the rest of this week’s fruit so it can be used in my smoothies.  Just recently I have begun using tofu, and am now a huge fan.  My favorite tofu scramble consists of tofu, corn, zucchini, and red pepper sautéed in olive oil, cumin, chili powder, a little sea salt, and cayenne pepper.  You then top the dish with shredded cheese, cilantro, and fresh salsa.  Accompanied with corn tortilla chips, it is a great lunch dish and is a staple throughout the school year.  But here is what I most excited for…the stuffed portabellas!

Crab and Spinach Stuffed Portabellas

Serves 2 (easily doubled)

Ingredients:

2 fresh portabella mushrooms, rinsed and patted dry with stems removed

1 can REAL crab meat (do not use artificial as it is made using wheat)

½ cup chopped fresh spinach

¼ cup parmesan cheese

1 tbs. gluten free breadcrumbs

1 ½ tbs. mayonnaise

1/8-1/4 tsp. cayenne pepper

¼ tsp. Italian seasoning

Directions:

Preheat the oven to 350 degrees and add a little olive oil to the bottom of a rectangular baking pan.  In a bowl combine the drained crabmeat, Italian seasoning, cayenne pepper, chopped spinach, mayonnaise, breadcrumbs, and parmesan cheese.  Place the portabellas in the bottom of the baking dish, topside down.  Fill the caps evenly with the crab mixture.  

Bake for 25 minutes and then add fresh strips of parmesan cheese to the top of the mushroom caps.  Bake another 3-4 minutes until the cheese is melted.