SPIN-ART-CRAB stuffed BABY BELLAS aka spinach, crab, artichoke stuffed mushrooms

Fish Friday rolled around again and two of the people I am feeding are fickle teenagers.  One does not like sea food and the other does not like greenery.  So I have a challenge sent forth.

I could not find a similar recipe that did not contain bacon.  I would have loved to add bacon but that would require confession and I try to go into that little box as infrequently as possible.

Spin-Art-Crab-Shrooms

INGREDIENTS

12 stuffing sized portabella or other mushrooms of choice, about 2" across

1 lb (16 oz) crab meat

1 10 oz package frozen, chopped spinach

1 (14 oz can) artichoke hearts

1 small sweet onion

4 oz asiago or other hard Italian cheese

1 c panko, Japanese bread crumbs

1 t garlic

1 t salt

1 t pepper

1 t dill weed

1/2 t nutmeg

2 eggs

1 lemon

DIRECTIONS

       Preparations

*  Mushrooms-pull stems and spoon out gills, reserve

*  Crab-put in colander to drain as much liquid as possible and sift for shells

*  Onion-small dice

*  Spinach-thaw and squeeze as much moisture as you can from it

*  Artichoke Hearts-drain and chop as finely as possible

*  Asiago-grate

*  Lemon-juice

     Assembly

*  Preheat oven to 350

*  Place mushrooms, cap side down in a large casserole pan, putting stems between

*  Combine all ingredients except mushrooms and half of Asiago and mix until evenly combined

*  Evenly stuff mushrooms with mixture and top with remaining Asiago

*  Bake for 30-60 minutes, until the tops are golden brown

*  Let cool for 5 minutes before serving

NOTES:

Everyone loved this except for my husband.  He did not think the crab came through.  But with the success of feeding two finicky teenagers foods they do not like and having them want it again I will call this a success.

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