Crab And Spinach Stuffed Mushrooms - cooking recipe

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

Preparation

Melt butter in a sauce pan on medium heat. Add the onion and garlic and saute for 5 minutes.
Add the spinach, the cream cheese, and the heavy cream and continue to cook on medium heat until the cream cheese is melted.
Add the monterrey jack cheese and salt and pepper to taste.
Finally, tear the crab meat into small chunks and gently fold the meat into the spinach mixture.
Spoon the spinach mixture into the mushroom caps and place them on an oiled baking sheet.
Bake the mushrooms on 375 for 20 minutes.