Crab And Spinach Stuffed Mushroom Caps

1. 1

   -Heat cream cheese in microwave for 1 minute to soften

2. 2

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

3. 3

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

4. 4

   -Add salt and white pepper to taste, set aside

5. 5

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

6. 6

   -Preheat oven to 400u00b0F

7. 7

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

8. 8

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

9. 9

   -Serve immediately

No additional tips available.