1/4 cup Olivari Mediterranean Classic Olive Oil
1 cup Jumbo Lump Crab
1 cup Bechamel Sauce
1/4 cup White Cheddar Cheese, shredded
1/4 cup Tellagio Cheese, shredded
1/4 cup Romano Cheese, shredded
1/4 cup Romano Cheese, grated
2 cups Spinach, blanched
4 each Portobello Mushroom Caps
1) Heat bechamel sauce in a medium sauce pot over low heat, add shredded cheeses and whisk until melted.
2) Add spinach and crab to the sauce and heat for 3 minutes. Brush portobello mushroom caps with Olivari Mediterranean Classic Olive Oil.
3) Preheat oven to 375 degrees. Fill mushroom caps with crab mixture and sprinkle with grated parmesan. Bake for 15 minutes.