Crab and Spinach Stuffed Mushrooms

1 tablespoons olive oil
2 tablespoons minched shallots
2 cloves garlic, minced
2 tablespoons finely chopped prosciutto or pancetta
1 tablespoon extra-dry vermouth or white wine
grated zest of 1/2 lemon
2 cups chopped spinach
3/4 cup crab meat, drained well
2 tablespoons cream cheese
2/3 cup grated Pecornio Romano Cheese, divided
Pinch of cayenne pepper
sea salt, to taste
20 fresh mushrooms, with caps about 1-1/2 to 2 inches wide

directions
Heat the olive oil in large skillet over medium heat. When hot, add the shallots and saute for 3 minutes, stirring constantly. Add the garlic and prosciutto and cook another 2 minutes, taking care not to burn the garlic. Add the vermouth, lemon zest, and spinach, and turn the heat to medium-high. Cook until the spinach wilts, then add the crab, cream cheese, and half the pecorino. Season to taste with cayenne and salt, and then let mixture cool.

Remove the stems from the mushrooms and clean the caps with damp paper towels. Divide the filling between the mushrooms. Transfer the mushrooms to an oiled baking pan and sprinkle with the remaining cheese and graham crackers. Fridge until ready to cook.

Position a rack in the middle of the oven and preheat to 400 degrees F. Cook the mushrooms for 8 to 12 minutes, or until cheese has melted.