Fancy-Pants

Some days you just gotta be fancy. Boring old baked chicken, mashed potatoes and green beans won't do it - no matter how much fun seasonings or garlic you use.

So when my coworker told me about this recipe for portabello mushrooms topped with spinach and crab, I was pretty excited. It's a quick, easy weeknight dinner that would impress guests if we actually had any.

There were only a few tweaks we would make, too. The original called for 2 tablespoons of Old Bay seasoning but it was waaaaay too much. I would dial that back down to maybe two teaspoons - if that. Also, we think it could use more than a tablespoon of Worcestershire sauce. And maybe we'll add some minced garlic the next time, because seriously, we love the stuff. No vampires around here!

I highly recommend you give it a try - put your fancy pants on and enjoy!

Amanda's Crab-Stuffed Portabella Mushroom Rockefeller

Ingredients:
4 portabella mushroom caps
1 bag spinach
1 pound lump crab meat (we like Trader Joe's)
4 green onions, chopped
1 rib celery, finely chopped
8 Melba toast crackers, finely crumbled

1-2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon black pepper
Sea salt to taste
1-2 teaspoons Old Bay seasoning
1/2 lemon, juiced

Directions:
Preheat oven to 400
Clean and remove stem and gills from mushrooms.
Wilt spinach in saucepan with sea salt. Split spinach among the mushroom caps.
Combine remaining ingredients in bowl and form into 4 patties to fit the spinach-filled caps.
Bake for 20 minutes.