These are seafood stuffed mushrooms that bite back!
Ingredients:
16 large clean button mushrooms stem removed
1/4 cup margarine
1/2 bunch celery - trimmed, diced
3 lrg. onions - diced
1 1/2 tbls. minced garlic
1/2 lb. chopped clams
1/2 lb. salad shrimp - chopped
1 oz. shrimp base or 2tsp. chicken bouillon granules
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
2 cups unseasoned croutons
1/4 cup seasoned bread crumbs
1/2 lb. lump crab meat
1/4 c. white wine
1/4 c. margarine melted
1 cup mozz and parm cheese blend
Directions:
1. Preheat oven to 400 degrees. 2. Saute celery, onion, and garlic in margarine until translucent. 3. Add shrimp and clams cook for 3 minutes. 4. Stir in shrimp base and white and cayenne pepper. 5. Fold in croutons and breadcrumbs. 6. Fold in crab meat. 7. In a casserole dish mix melted butter and white wine. 8. Fill each cap with mixture and place in casserole dish. 9. Top with cheese blend. 10. Bake until cheese is bubbly and starting to brown around the edges. 11. You can spoon the butter and wine sauce over the top of the mushrooms or squeeze lemon over top.
