Crab Stuffed Mushrooms Florentine

Big, juicy roasted mushrooms stuffed with creamy spinach and jumbo lump crab! Perfect as an elegant hors d’oeuvre, an appetizer or even with a grilled piece of salmon or steak as a main course. .

  • Prep Time: 30m
  • Cook Time: 30m
  • Total Time: 1h


  • 1 pound Crab Meat, Jumbo Lump of Colossal
  • 1/4 cup 2 Tablespoons Parmesan Cheese, fresh grated
  • 3/4 cup Heavy Cream
  • 1/4 teaspoon Nutmeg, fresh grated
  • 1/2 teaspoon Ground Black Pepper
  • 1 teaspoon Salt
  • 1 Clove Garlic, minced
  • 1/2 cup Sweet Onion, finely minced
  • 2 tablespoons All Purpose Flour
  • 1 tablespoon EVOO
  • 3 tablespoons Butter, unsalted
  • 2 pounds Baby Spinach, washed
  • 2 packages mushrooms, washed and stems removed and inside lightly scraped


  1. In a large pot of salted boiling water add the spinach and cook until just wilted, about 1 ½ minutes. Drain immediately and rinse with cold water to cool. Press out any excess water and chop finely. In a heavy bottom sauce pan over medium heat, melt the butter and add the olive oil. Add the onion, garlic, salt, pepper and nutmeg and al cook until the onions are soft and translucent, about 3 minutes. Add the flour and stir to combine, not allowing to brown. Add the cream and whisk until smooth and thickened, about 5 minutes. Add ¼ cup of the cheese and whisk to combine. Add the spinach a stir until fully combined. Remove from the heat and allow to cool. Transfer to a large zip top bag, cut the tip of the bag and pipe the spinach mixture into the mushrooms, filling to just below the top. Place crab in a bowl and dust with the remaining parmesan. Place 1-2 pieces of crab on top of each mushroom, depending on the size of the crab and the mushrooms. Place mushrooms on a lightly oiled baking sheet and bake in a pre-heated 425⁰ oven for about 15 minutes, until soft and heated through.

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