{Guest Post Friday} Spinach and Crab Stuffed Mushrooms

Happy Friday Loves!

I'm kinda SO glad to be back from vacation so I can get back to my regular postings!  Today's guest post is from the lovely Shoshana from the blog Shosh and the City.  While living in the fabulous New York City, Shoshana works with WebMD, which only furthers her love of living a healthy lifestyle.  Her blog is absolutely inspiring and if you haven't already, I urge you to read her amazing story.



Oh and did I mention?  She recently got engaged!!  

{CONGRATULATIONS!!}

So enough of my ramblings, go check out her blog and send her some love.  Without further ado I introduce to you Miss Shoshana!

------------------------------------------------------

I'm so happy to be sharing this recipe with you guys.  Kelly's blog is a great place for healthy and tasty ideas.

I live in New York City, where it's often cheaper and easier to eat out than actually make dinner in your own apartment.  I can even order take-out from an app on my phone.  This is great for convenience, but not for my waistline (or wallet).

I live in a tiny (translation, shoebox) apartment with an even smaller kitchen, so I'm constantly looking for quick and easy recipes that do not take that much work (and especially does not use that many pans - no dishwasher, equals, more reasons to eat out).  Check out my story at http://shoshandthecity.com/my-story/.

This is a recipe that my boyfriend and I love to eat and to make.  It's a good dish to tag team with someone else because there are lots of moving parts.  We have made this as an appetizer when friends come over - or just as dinner for the two of us.  There are lots of veggies, and protein from the cheese and the crab.  Love it!

Spinach and Crab Stuffed Mushrooms

**Disclaimer:  They look a lot yummier in person - I could not get a good photo with the lighting in my apartment!

Here are your ingredients:

Prep Time: 20 minutes • Cook Time: 20 minutes 

10-15 small portabella mushroom caps (cleaned and stemmed)

1 (10 oz) package frozen chopped spinach

2 (6 oz) cans lump crabmeat

1 clove of fresh garlic, chopped

Cooking spray, as needed

1 small onion, chopped

1/4 cup of egg whites

1 1/2 cups shredded reduced-fat mozzarella cheese

1 cup faux corn flake breadcrumbs (crushed cereal, seasoned to taste)

4 tsp. reduced-fat parmesan cheese (to taste)

3/4 tsp. garlic powder (to taste)

3/4 tsp. salt (to taste)

Preheat oven to 400 degrees F.  Defrost and drain all the water from the frozen spinach.  Saute the garlic and onion in a pan on the stove top with a few sprays of Pam.  Add crab and spinach to mixture on top of the stove, season to taste.  Let cool for 5 minutes.

Mix in 1/2 cup of breadcrumbs, mozzarella cheese and egg whites.  Fill the mushroom caps with as much filling as they can hold - there will be plenty!  Top mushrooms with remaining breadcrumbs and parmesan cheese.  Bake for 20 minutes at 400 degrees and enjoy!

**Suggestion: We liked the smaller mushrooms as you get more mushroom per bite!

------------------------------------------------------------

Thanks again for guest posting Shoshana!!  Hope everyone has a wonderful weekend, I know I sure am!  I'm excited to throw on a cute sundress, head over to the Virginia Wine Festival this Saturday and stock up on some delicious local wines.  I go every single year with all my friends and it's always a good time!  Then of course Sunday is the Skins game so tailgating and great food will be in order.

Go Skins!!