Crab And Spinach Stuffed Mushroom Caps Recipe

Ingredients

-24 medium to large mushroom caps

-250g cream cheese

-120g canned or fresh crab meat drained and flaked

-2 green onions finely chopped

-30mL finely chopped fresh spinach

-35mL Ricotta cheese

-Salt and white pepper to taste

-40mL melted garlic butter

-Heat cream cheese in microwave for 1 minute to soften

-Add Ricotta cheese, finely chopped green onion and spinach to cream cheese

-Fake canned or fresh crab meat (for even distribution) and add to cheese mixture

-Add salt and white pepper to taste, set aside

-Remove stems from mushrooms and brush off any dirt from caps

-Preheat oven to 400°F

-Stuff cheese mixture into mushroom caps and arrange on baking dish large enough to accommodate 24 caps

-Pour meted butter over stuffed caps and bake for 25-30 minutes

-Serve immediately