Crab And Spinach Stuffed Mushroom Caps

• -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

1. -Heat cream cheese in microwave for 1 minute to soften
2. -Add Ricotta cheese, finely chopped green onion and spinach to cream cheese
3. -Fake canned or fresh crab meat (for even distribution) and add to cheese mixture
4. -Add salt and white pepper to taste, set aside
5. -Remove stems from mushrooms and brush off any dirt from caps
6. -Preheat oven to 400u0b0F
7. -Stuff cheese mixture into mushroom caps and arrange on baking dish large enough to accommodate 24 caps
8. -Pour meted butter over stuffed caps and bake for 25-30 minutes
9. -Serve immediately

mushroom caps, cream cheese, crab meat, green onions, fresh spinach, ricotta cheese, salt, garlic butter

Taken from www.epicurious.com/recipes/member/views/crab-and-spinach-stuffed-mushroom-caps-1201298 (may not work)