SEAFOOD STUFFED MUSHROOMS (serves 2)

12 Large Mushroom Caps
2oz./60g. Crab Meat
2oz./60g. Shrimp Meat
2oz./60g. Cream Cheese (soft)
1 Green Onion
1 tbs. Fresh Parsley (chopped)
1 Shallot (finely chopped)
1 tbs. Pimento (finely chopped)
1 tbs. Lemon Juice
Salt & White Pepper
2oz./60g. Grated Jack Cheese

METHOD: Blanch mushroom caps in boiling water for 1 minute; immerse in cold water and then let dry. In a mixing bowl, starting with the cream cheese, combine all the ingredients except the grated Jack cheese. Spoon the mixture into the mushroom caps and top off with the grated Jack cheese. Bake
in a 400ƒF/200ƒC oven for 10 minutes. Garnish with a sprinkling of paprika.
NOTE: Imitation crab may be substituted for the real crab meat. Try using a Jalapeno cheese to add a interesting twist to this recipe. This recipe may be made in advance and baked when needed.
____________________________________________SEAFOOD STUFFED MONTEREY MUSHROOMS

Ingredients:
2 lb. large MONTEREY Mushrooms (about 16)
3 tbsps. margarine
2 tbsps flour
1 tsp Dijon Mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1/8 tsp black pepper
3/4 cup low fat milk
(1) 71/4 oz can of cooked pacific shrimp
2 tbsps chopped parsley
1 tsp lemon juice
1/4 cup grated parmesan cheeseWash mushrooms, remove and chop the stems. In a large frying pan over medium heat, add 3 tbsps of margarine. Cook the chopped mushroom stems in the melted margarine until tender. Stir in 2 tbsps of
flour, add the dijon mustard and worcestershire sauce, salt and pepper. Add the milk and cook while stirring until thickened. Remove from the heat and stir in the drained canned, cooked pacific shrimp.
Add the parsley and the lemon juice and mix well. Preheat oven to 425 F. Fill the mushroom caps with the stuffing mixture, place in a shallow baking pan and bake for 12-15 minutes or until hot. Remove
from the oven and sprinkle parmesan cheese over the mushroom caps and serve.

Makes about 16 appetizers.
__________________________________________________Crab Stuffed Mushrooms:

10 - 12 large mushroom caps
3 oz. fresh, canned or imitation crab
3 oz. cream cheese, room temperature
3 oz. Jalsberg shredded cheese
Splash of white sherry

Remove stems (reserve for sauces, other recipes later)
Fry caps in butter and garlic salt until almost limp, move to paper towels to drain excess moisture

Mix above ingredients, when caps are ready stuff with mixture.

You may garnish tops with parsley, dried cilantro.

Before serving microwave for 30-45 seconds.

Sandy Wells
Alaska

__________________________________________________Mushrooms Stuffed with Crabmeat and Gruyere

Recipe By : The Red Lion Inn Cookbook

Serving Size : 4

1/2 pound crabmeat -- flaked
5 tablespoons butter
3 tablespoons onion -- chopped
3 tablespoons flour
1 cup milk
1/8 teaspoon salt
pinch cayenne pepper
2 tablespoons parmesan cheese -- grated
2 tablespoons bread crumbs -- dried
1 tablespoon parsley -- chopped
24 medium mushrooms -- stems removed
2 tablespoons dry sherry
6 tablespoons gruyere cheese -- grated

Preheat oven to 350 degrees.

Carefully pick over the crabmeat to remove any cartilage and shell fragments.

Melt 3 tablespoons of the butter in a saute pan. Add the onions and saute over medium heat until
translucent, about 3 minutes. Add the flour and cook an additional 3 minutes. Then add the milk and
cook 5 to 6 minutes more, stirring, until thick and creamy. Do not let the mixture scorch. Remove from
heat.

Add the crabmeat, salt cayenne pepper, and Parmesan cheese to the pan and combine well. Stir in the
bread crumbs and parsley. At this point the mixture should be as thick as a stuffing. Allow it to cool to
room temperature.

Heat the remaining 2 tablespoons of butter in another saute pan, and saute the mushroom caps until
tender, about 3 minutes. While the pan is still hot, pour in the sherry and carefully light it with a match.
Drain the caps and allow them to cool.

Mound 1 tablespoon of the stuffing in each mushroom cap, and sprinkle them with the Gruyere cheese.

Place caps on a greased baking sheet and bake at 350 degrees for 10 minutes, until bubbling. Serve
hot.

Serves 4 as an appetizer, and more as an hors d'oeuvre.