Crab and Spinach Stuffed Mushrooms

Instructions

• Begin by rinsing your fresh spinach and then blanching it in salted water (about 1/2 Tbsp of salt per 4 cups water) for 1-2 minutes. Just until the spinach wilts in the water. Drain well using a mesh strainer, squeezing out all of the water. Use a few paper towels to squeeze out even more of the excess liquid. When the spinach is fairly dry you should have about 3/4 of a cup of wilted spinach. Next you'll want to place it on a cutting boards and mince it up.
• If you are using canned or frozen crab meat you will want to make sure that the meat it well drained to not add moisture to the mixture. If using fresh crab meat that you shelled yourself you will probably not have this problem.
• Combine minced spinach and broken up crab meat in a large bowl with mayonnaise, cream cheese, bread crumbs, grated cheese, salt, pepper, and garlic powder.
• Stir until the mixture is well incorporated and all of the ingredients are distributed evenly.
• Remove the stems from 24-30 medium to large sized baby portobello mushrooms. Placing them gill side up in a baking dish.
• Fill each mushroom cap with approximately a tablespoon of filling.
• Bake at 400 degree for approximately 20 minutes or until the mixture begins to brown on top.