Mike's Portabellas Pappadeaux, suitable for every moment!

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Use Portabella Pappadeaux.
Use large Portabella Mushrooms [stems removed and fibers cleaned out. reserve stems].
Provide Fresh Crab Meat Or 2 cans 6.5 oz Quality Lump Crab Meat [check for shells - drain].
You need Philadelphia Cream Cheese.
You need Loosely Packed De-thawed Spinach [fully drained & feathered].
You need Half And Half Cream [use additional cream to thin mixture if too dense].
Provide Grated Parmesan [+ reserves for topping].
Prepare Shreadded Motzerella Cheese [+ reserves for topping].
You need to prepare Fresh Minced Garlic.
You need to prepare Fresh Parsley [+ reserves for topping].
You need to prepare Bread Crumbs [+ reserves - i use roasted garlic flavor].
You need to prepare To A 1/3 Cup White Wine [to thin mixture if need be].
Use Olive Oil [+ 1 tbsp for frying onions & garlic].
Prepare Fine Minced Onions.
Prepare Butter Olive Oil Spray.
You need to prepare Salt & Cracked Black Pepper.
Provide Old Bay Seasoning.
You need to prepare Hollandaise Sauce.
Provide Knorrs Hollandaise Sauce.
You need Whole Milk.
Use Butter.
Provide Options.
Provide Sun Dried Tomatoes.

Short Tips:

Some people say a salad spinner is superfluous because they are bulky and kind of annoying to clean, but if you've got space for a pot then you have room for a salad spinner. Not only does a salad spinner make washing herbs and greens a snap, it can easily dries them so much more efficiently than towels may.

Preheat oven to 350°..
Gently wipe mushrooms clean. Do not wet or wash them. They'll absorb every bit of that moisture. Pull stems and chop them finely. Gently scoop out the inner black fibers and discard them..
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De-thaw spinach and squeeze all the fluids out. You don't want icky runny mushrooms. Feather your dried spinach apart and measure out 1 loose cup..
Add 1 tablespoon oil to pan and add finely chopped onions, garlic and chopped mushroom stems to a heated pan. Fry until translucent but don't burn your garlic. About 3 minutes. Drain on paper towels then add to your cheese mixture..
With the exception of your additional wine and additional half & half - add all ingredients listed in the Portabella Pappadeaux section in a bowl and mix well. Add additional wine and half & half to slightly thin your cheese mixture as needed. But know, you will want this mixture somewhat dense. Not runny by any means..
Pack filling generously inside of mushrooms tightly. Sprinkle tops with pepper and salt to taste. Top with additional Parmesan and Motzerella Cheese. Top that with additional bread crumbs. Spray tops with butter spray on top to help crisp up the bread crumbs while baking..
Make your easy Hollandaise Sauce with the milk and butter it calls for until thickened up..
Bake mushrooms for 30-35 minutes or, until tops are golden brown. Check periodically for any burning on your cheese tops..
Plate immediately and lightly drizzle with your Hollandaise Sauce. Sprinkle with Paprika if you'd like!.

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