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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

CRAB AND SHRIMP STUFFED MUSHROOMS Recipe

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This recipe for CRAB AND SHRIMP STUFFED MUSHROOMS is from Savoring Our Family Flavor - A Harvest of Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

24 ounces of whole mushrooms, 2-3 inches in diameter
¼ cup margarine, melted
Green Chives, chopped
1 TBS minced garlic
6 ounces of canned crabmeat
1 cup chopped cooked shrimp
½ cup unseasoned bread crumbs
½ cup Shredded mozzarella cheese
Garlic Powder
Season Salt
Directions:
Directions:
Preheat oven to 375 degrees. Wash mushrooms, remove and discard stems. Place mushrooms on a baking sheet. Melt margarine. Add garlic and chives, heat until warmed through. Pour into small mixing bowl. Add crab and shrimp. Stir in unseasoned bread crumbs. Add cheese. Mixture should form a moist ball, like a meatball. Add additional melted margarine and bread crumbs, as needed. Sprinkle insides of mushroom caps with garlic powder and season salt. Fill each cap with mixture. Bake for 30 minutes until stuffing is a little crusty.
Personal Notes:
Personal Notes:
This was an appetizer we had at a restaurant, loved it, and decided to duplicate it at home. It’s quick and simple. Since we duplicated it, I’ve had to “eyeball” the ingredients for you, so adjust ingredients to your taste.

 

 

 

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