CRAB AND SPINACH STUFFED MUSHROOM CAPS

CRAB AND SPINACH STUFFED MUSHROOM CAPS image

Yield 24 mushroom caps

Number Of Ingredients 8

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-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

Steps:

-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