Recipe: Heat the butter and saute and season the mushroom cups. In the same pan saute the pepper, onion and garlic for 3 minutes. Add the diced shrimp and baby spinach, and cook until the shrimp turns pink. Remove from heat. Add the softened cream cheese and mix well. Fill the mushroom cups with the mixture and top with the aged cheddar. Bake the stuffed mushrooms in the oven until the cheddar cheese is melted. Serve as appetizer with a little salad.