Seafood Portabella Recipe

Prepare and roast mushrooms

Preheat oven to 400°F (200°C). Wipe the portabella caps clean with a damp paper towel and remove stems. Using a spoon, gently scrape out gills if desired to create more room. Brush both sides lightly with 2 tbs olive oil and season the underside and top with 1 tsp salt and 1/2 tsp pepper. Place caps gill-side up on a rimmed baking sheet lined with parchment. Roast in the preheated oven for 10 minutes to soften and release some moisture; remove and set aside while you prepare the filling.

Assemble and bake

Spoon a generous portion of the seafood-spinach filling into each roasted mushroom cap, mounding slightly. Divide 1.5 cups shredded provolone evenly over the filled mushrooms. Return to the oven and bake at 400°F (200°C) for 8–10 minutes, until cheese is melted and beginning to bubble and edges of mushrooms are tender. Broil for 1–2 minutes if you want a more golden top—watch carefully to avoid burning. Remove from oven and let rest 3 minutes, garnish with chopped parsley and serve with lemon wedges.

Prepare seafood

Pat the chopped shrimp dry with paper towels. If using frozen crab, ensure it is thawed and well drained. Season shrimp and crab lightly with 3/4 tsp salt, 1/2 tsp pepper and 1 tsp Old Bay; toss to combine and set aside.

Cook aromatics and wilt spinach

In a large skillet over medium heat, melt 2 tbs unsalted butter. Add 1 minced shallot and sauté 2–3 minutes until translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant. Add the 3 cups chopped spinach in batches, stirring until just wilted (about 2 minutes total). Transfer the wilted spinach to a bowl, squeezing lightly to remove excess moisture; reserve any pan juices for the sauce.

Cook seafood and make lemon-wine sauce

Return the skillet to medium-high heat and add the chopped shrimp in a single layer. Sear 1 minute per side until just opaque (they will finish cooking later). Remove shrimp to the bowl with spinach. In the same skillet, add 1/2 cup dry white wine and 2 tbs fresh lemon juice to deglaze, scraping up browned bits. Sprinkle 1 tsp flour over the liquid and whisk to incorporate; simmer 1 minute. Stir in 1/4 cup heavy cream and 1 tsp Dijon mustard; cook 1–2 minutes until sauce slightly thickens. Taste and adjust seasoning with additional salt and pepper if needed. Stir in 1 tsp lemon zest.

Combine filling

Reduce heat to low and return the shrimp to the skillet along with 1 cup lump crab meat and the wilted spinach. Gently fold everything together into the sauce so crab stays in large pieces. Warm through for 1–2 minutes—do not overcook shrimp. Remove from heat and let cool 1–2 minutes so filling is easier to handle for stuffing.