James' Crab & Shrimp Stuffed Mushrooms - cooking recipe

Ingredients

16 large mushroom caps
2 cups heavy cream
2 tbsp chopped shallots
3/4 cup coconut milk
1 cup cracker crumbs (Townhouse, Hi-Ho's or Ritz are best)
3/4 cup cooked shrimp
3/4 cup cooked crab meat
1/2 tsp salt
1/2 tsp black pepper
pinch dill
1/2 cup spinach

Preparation

Preheat oven to 350 degrees.
In a sauce pan combine 1 cup of the heavy cream; cook until reduced to half.
Stir in shallots and cook for 1 minute.
Remove from heat and stir 1/2 cup of the coconut milk, cracker crumbs, shrimp, crab meat, salt, pepper, and dill.
Stuff mushroom caps with mixture.
Place in shallow casserole dish.
In a sauce pan reduce the remaining 1 cup heavy cream to half.
Stir in the remaining 1/4 cup coconut milk and spinach and cook for 2 min.
Heat, but do not boil.
Pour sauce over mushrooms, bake for 10 minutes.