Ingredients
24 large fresh mushrooms, 1.5-2
inches in diameter
1/2 cup sliced green onions
1 large garlic clove, minced
1/2 cup margarine or butter
2/3 cup fine dry seasoned bread crumbs
2 cups shredded Monterey jack cheese (divided)
1 cup fresh spinach, chopped
1 cup imitation or canned crab, chopped.
Directions
Preheat oven to 425 degrees. Wash
and drain mushrooms Remove stems. Reserve caps. Chop enough stems to make
1-1/2 cups.
In large non-stick skillet, cook stems, onion, and garlic in margarine or butter until tender. Stir in spinach. Cook until tender. Stir in crab and cook until heated through. Stir in bread crumbs and 1 cup of cheese. Spoon mixture into mushroom caps. Arrange mushrooms in 15x10 inch baking dish. Top with remainder of cheese. Bake at 425 degrees for 8-10 minutes or until heated through and cheese melted. Serve immediately.
