"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Stuffed Mushrooms Recipe

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This recipe for Stuffed Mushrooms, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patti L. Lewis


30 large mushroom caps
1 small can of shrimp (can use pieces)
2 oz. grated cheddar cheese
4 oz. cream cheese
2 T. green pepper, chopped fine
2 T. celery, chopped fine
2 T. onion, chopped fine
2 T. mayonnaise

Mix all well, adding salt and pepper to taste.
Pop the stems out of the mushrooms, put aside and save for soup or whatever.
Stuff the caps.
Put in microwave for 3 minutes or until bubbly. OR
Put on cookie sheet and place under broiler until bubbly.




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