Crab and Spinach Stuffed Mushrooms |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 12 |
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It took me a couple years to finally come up with this end result. It is work the time and effort. Ingredients:
16 ounces frozen chopped spinach (thawed and drained) |
4 large portabella mushrooms (cleaned and stems removed) |
2 garlic cloves (minced) |
4 tablespoons onions (minced) |
2 tablespoons cream cheese |
1/2 cup monterey jack cheese |
1/4 cup heavy cream |
4 ounces crabmeat (1 king crab leg) |
salt and pepper |
1/2 tablespoon butter |
Directions:
1. Melt butter in a sauce pan on medium heat. Add the onion and garlic and saute for 5 minutes.
2. Add the spinach, the cream cheese, and the heavy cream and continue to cook on medium heat until the cream cheese is melted.
3. Add the monterrey jack cheese and salt and pepper to taste.
4. Finally, tear the crab meat into small chunks and gently fold the meat into the spinach mixture.
5. Spoon the spinach mixture into the mushroom caps and place them on an oiled baking sheet.
6. Bake the mushrooms on 375 for 20 minutes.
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