* Exported from MasterCook *

Crab or Shrimp-Stuffed Mushrooms

Recipe By :Marsha Pratt
Serving Size : 24 Preparation Time :0:45
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 mushrooms
5 Tbsp butter or margarine -- divided
2 Tbsp green onion -- minced
1 tsp lemon juice
1 can crab meat or shrimp -- 8 oz
1/2 cup bread crumbs
1 egg -- beaten
1/2 tsp dill weed
3/4 cup shredded jack cheese -- divided
1/4 cup white wine

Remove stems from mushrooms. Finely chop the stems. Melt 2 Tbsp. of
the butter in a frying pan over medium heat. Add mushroom stems and
onion and cook, stirring, until onion is limp. Remove from heat and
stir in lemon juice, crab/shrimp, bread crumbs, egg, dill weed and 1/4
cup of the cheese until well blended.
Melt the remaining 3 Tbsp. of butter in a 9x13 inch baking dish. Turn
mushroom caps in butter to coat. Place mushrooms in pan, cavity side
up. Evenly mound filling in each mushroom cap, pressing in firmly.
Sprinkle mushrooms with remaining cheese and pour wine into the pan.
Bake, uncovered, in a 400 degree oven 15 to 20 minutes or until hot
throughout.

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NOTES : After filling the mushroom caps, you may refrigerate until the
next day. Before baking sprinkle with cheese and wine.



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Janet Wilder
The Road Princess
http://janetwilder.blogspot.com


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