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This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores. All opinions are honest and 100% my own mine.

These Crab Stuffed Mushrooms are filled with an easy cream cheese, crab and spinach filling! PS. there are NO breadcrumbs in this recipe!

Something about cooking seafood at home like this makes me feel like I’m at the beach or getting ready to head to the beach, even when no beach plans are in the near future.

As y’all know, the beach is my happy place, so I’m all in favor for anything that makes me feel like I could step out of my front door onto the sandy beaches of North Carolina.

Well, these Crab Stuffed Mushrooms do that for me, y’all.

When I go down to the coast, I love to find good seafood. I love pure ingredients and I want awesome flavor. So when I’m at home, I want the same thing when it comes to the seafood that I cook in my own kitchen.

So Saturday when we were out at Kroger I picked up a few bottles of FIND NO. 48 HemisFares™ Unfiltered Extra Virgin Olive Oil, a few containers of crab meat, some fresh spinach, suffer mushroom caps and a pack of fresh parsley!

While I had bought everything for these Crab Stuffed Mushroom for me to make them on Sunday, I couldn’t stop thinking about them on the drive home. I knew I had to make them asap.

I can’t help it. When I start craving something like this and I’ve got all the ingredients to make it at home I find it hard to talk myself out of it. Plus, I didn’t have any plans for the afternoon. As soon as I got home and put the rest of the groceries up I decided that it was time to work on these mushrooms!

Now if you’ve never worked with crab meat, let me give you a little tip. CHECK FOR SHELLS!

Yes, I don’t care if the package says there are no shells, or says it’s ready to eat, lay that crab meat out on a paper towel or a plate and search through it. You don’t want crab shells in your food.

I don’t think I’ve ever checked my crab meat and NOT found at least one piece of crab shell. So make sure to check the crab meat over well before you start this recipe.

Also, here is another tip. Line your baking pan with foil for easy clean up! This is also nice because I brush my Crab Stuffed Mushrooms with FIND NO. 48 HemisFares™ Unfiltered Extra Virgin Olive Oil and I drizzle FIND NO. 48 HemisFares™ Unfiltered Extra Virgin Olive Oil onto the foil as well.

That way when you’re done cooking, just pull the foil off of the pan and toss it in the trash.

Here is another tip for these Crab Stuffed Mushrooms.

Let them sit for a few minutes before serving them. I let mine sit for about 10 minute before diving it.

I normally lay them on a paper towel so that they’re not sitting in olive oil and juices from the mushrooms while they cool down a bit.

I find that this is the best way for me to not end up with soggy mushrooms. No one wants a soggy mushroom!

Not only are these great the day you make them but they’re great the day after as well. Just store them in the fridge and reheat them for a few minutes in the microwave before serving the next day.

This is Thomas’ favorite way to eat them. I always make a double batch so that I have some to nibble on the day I make them but then Thomas has a batch to eat the next day!

Learn more about HemisFares and all of their products on their Facebook page!

You can also find them on Instagram @HemisFares!

For more information on HemisFares you can check out the website HemisFaresFinds.com or facebook.com/Hemisfares.

Crab Stuffed Mushrooms

Created by Angie on August 12, 2017

These Crab Stuffed Mushrooms are filled with an easy cream cheese, crab and spinach filling! PS. there are NO breadcrumbs in this recipe!

Prep Time: 15m
Cook Time: 15m
Total Time: 30m

Yield: 12 Crab Stuffed Mushrooms

Ingredients

2 strips bacon
1 teaspoon finely minced fresh parsley
1/4 cup shredded Parmesan cheese + 6 teaspoons
8 ounces cream cheese, softened
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon onion powder
8 oz, ready to eat crab meat
2 cloves garlic, pressed or minced
3 handfuls of fresh spinach
5 tablespoons FIND NO. 48 HemisFares™ Unfiltered Extra Virgin Olive Oil
12 baby portobello mushroom caps

Instructions

Pre-heat the oven to 350F.
In a medium skillet, cook bacon on medium heat until crispy.
Remove from heat and set aside.
Pour out grease and wipe skillet clean with a paper towel.
Add in 2 tablespoons olive oil. Heat oven medium heat.
Once hot, add in garlic and stir for 2-3 minutes until fragrant.
Add in fresh spinach. Cook and stir for 2 minutes or until wilted.
Lay crab meat out on a plate and scan for shells. Remove any crab shells from crab meat.
Add in crab meat and stir.
Add in 1 tablespoon of olive oil.
Season crab meat mixture with onion powder, seasoning salt and Old Bay Seasoning.
Stir and cook for 2-3 minutes.
Remove from heat and set aside.
Dice bacon and add to spinach mixture.
In a large bowl, mix the cream cheese with an electric mixer until smooth.
Add in crab mixture and stir to combine.
Add in Parmesan cheese and stir well.
Wipe mushrooms off with a clean paper towel.
If the stems are still in the mushrooms, remove those and discard.
(or you can dice up the stems, saute and add them to the filling)
(I've found mushrooms before that were labeled at "stuffers" that already had the stems removed)
Add about 1 or 1.5 tablespoons of crab filling to each mushrooms cap.
Top each mushroom with 1/2 teaspoon of shredded Parmesan.
Line a baking sheet with foil.
Brush 1-2 tablespoons of olive oil on to the foil.
Put mushrooms onto the sheet and bake for 15 minutes.
Place mushrooms on a paper towel lined plate. Let mushrooms rest for about 10 minutes before serving.
Serve