Crab Stuffed Mushrooms

Preheat oven to 300 degrees. Take the mushrooms and brush the tops with a damp cloth (if necessary, you can gently run under water and set on a paper towel to dry). Take the stems off after cleaning the mushrooms. If you did not get the crab legs steamed at the market, steam them first and set aside to cool. Meanwhile, put your softened cream cheese in a medium to large bowl and mix well with a fork.  Once the crab legs have cooled, crack them carefully getting all of the tender meat from inside. Put this into a separate bowl and check it for shells. Break the crab meat into small pieces. Put shredded cheese into a small bowl (1 handful amount at a time) and set the bowl aside. Chop the garlic cloves and mushroom stems (use about 6 of the stems) into small pieces. Fold the crab meat, and mushroom stems into the cream cheese. Take the tops off of the mushrooms, turn them over to see the hole, put some of the chopped garlic into the bottom of the mushroom, take the cream cheese mixture with a small spoon or fork and stuff the mushroom until there is a little mound on top. Dip this into the shredded cheese and place the mushroom on an aluminum-lined baking sheet (spray a little olive oil on the aluminum). Repeat this until all of the mushrooms are complete. Bake for approximately 20 minutes or until cheese is brown and bubbly on the top. Let cool 5-8 minutes and serve.