Spinach and Crab Stuffed Mushrooms

A delectable low-fat appetizer!

Ingredients

• 12 large stuffing mushrooms, stems removed
• 4 cups (1 L) baby spinach
• 1 tbsp (15 mL) water
• 1 tsp (5 mL) olive oil
• 2 tbsp (25 mL) diced shallot
• 1 clove of garlic
• 1 can (110 g) crab meat, drained and rinsed
• ½ cup (125 mL) finely diced water chestnuts, drained and rinsed
• 1 tbsp (15 mL) freshly grated parmesan cheese

Instruction

1. Preheat the oven to 400º F (200º C).
2. Place mushroom caps, stem side down, on a baking sheet and cook for 10 minutes. Remove from the pan and place mushrooms on a paper towel to drain.
3. Place spinach and water in a microwave safe bowl and heat on HIGH for 2 minutes. Drain and place on a paper towel to cool. Chop and set aside.
4. In a large frying pan, heat oil over medium heat. Add shallots and garlic and cook for 1 minute. Add the crab meat, water chestnuts and spinach and cook until heated through. Divide the mixture into the mushroom caps and top with parmesan cheese. If made ahead: Place the mushroom caps in the fridge for up to 6 hours.
5. Preheat the oven to 400º F (200º C).
6. Place the mushroom caps on a baking sheet and cook until heated through, about 10 minutes or finish on the BBQ by placing stuffed mushroom caps on an aluminum pan and heating in the BBQ on medium heat for 10 minutes.