Pre heat oven to 425°F. Clean Portobello mushroom and remove “gills”, coat with olive oil in a large bowl and season with salt and pepper.
Place on a roasting pan and roast in oven for 20 min.
Sauté green bell pepper, red bell pepper, garlic and onion until onions are translucent.
Let cool.
When pepper/onion mix is cool, combine with all other ingredients.
Adjust seasoning.Remove mushrooms from the oven and place upside down on a rack to cool slightly. x
Adjust seasoning.Remove mushrooms from the oven and place upside down on a rack to cool slightly.
When cool enough to handle, fill with crab mix, to make an even saucer shape.
Sautee until brown in a large sauté pan with crab side down first. Lightly wilt the spinach in a sauté pan.
Place a thin layer of spinach on the crab and cut the mushroom cap in half.
Place one half on top of the other so the spinach meets, to make a sandwich.
Cut in three wedges and place around plate with wilted spinach in the center.
Serve with roasted garlic cream and Cabernet reduction. Garnish plate with whole roasted garlic cloves.