Crab Stuffed Portobello Mushrooms

6-12 oz crab (1-2 cups, depending on how much meat you need)
10 oz package frozen chopped spinach (I cooked my own fresh)
1 1/2 lb portobello mushrooms (I got two large ones)
1/4 cup chopped onions
2 cloves garlic, minced (I put in 2 teaspoons of already minced garlic)
1/2 teaspoon dried basil, crushed
1/2 dried oregano, crushed
1/4 teaspon ground ginger
1/4 cup white wine
1 tablespoons fresh squeezed lemon juice

Thaw spinach (or cook) then drain well by squeezing access liquid from it. Remove stems from mushrooms (in case with extra large portobello mushrooms, also carve out some of the insides with a spoon). Set tops aside. Chop enough mushroom stems to make 2 cups (I kept all for the large portobello mushrooms). In a skillet cook shopped mushrooms stems (or insides), onion, garlic, white wine and lemon juice until onion is tender but not browned. Add thawed spinach. Cooker over low heat till most of the liquid is evaporated. (If still too much than set aside excess in extra bowl but leave some in skillet). Stir basil, oregano and ginger into spinach mixture until saturated. Add crab and stir until mixed (stirring too much will cause crab to separate and disappear into mixture). Spoon mixture into mushrooms tops.

Place stuffed mushroom tops in the nonstick baking pan or casserole. Brush access liquid over sides and top of stuffed mushrooms. Bake in a 425 degree oven for 10-15 minutes (20 minutes if extra large portobellos) or until mushrooms are tender.

Adapted from: Provida Life Sciences [archive.org]