SEAFOOD STUFFED MUSHROOMS (serves 2)

12 Large Mushroom Caps (I use large field mushrooms.)
2oz./60g. Crab Meat (Get real crab meat, not the fish meat that fakes as crab meat stick in most supermarkets! You can find it in most Japanese grocers.)
2oz./60g. Shrimp Meat
2oz./60g. (Light) Cream Cheese (soft)
1 Green Onion
1 tbs. Fresh Parsley (chopped) -->NOT THE FLAT ONE!
1 Shallot (finely chopped)
1 tbs. Pimento (finely chopped)
1 tbs. Lemon Juice
Salt & White Pepper
2oz./60g. Grated Jack Cheese (I have tried it with chedder cheese and it's still good, and cheaper...)

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 400°F/200°C oven for 10 minutes. Garnish with a sprinkling of paprika. (For some friend of mine, I add cayenne pepper for a spicy twist.)

NOTE from the original author: 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

And if you like clam/pipi, this is not bad. But some people have problem with the so-called "smell". BUT I DON'T! ^__^

CLAM STUFFED MUSHROOM CAPS
From: The Clam Lovers Cook Book Shared By: Pat Stockett
Yield: 6 servings

1/2 c Butter
2 lb Mushrooms, 1-1/2" to 2" in diameter
1 c Minced clams, with liquid
1 Clove garlic, minced
1/2 c Dried bread crumbs
1/3 c Parsley, chopped
3/4 ts Salt
1/4 ts Ground black pepper
Lemon juice

Melt butter in sauce pan. Remove and dice mushrooms stems. Dip caps in butter and place, rounded side down, on a rack on a cookie sheet. Drain clams and reserve liquid. In melted butter, saute mushrooms stems and garlic. Add clam liquid and simmer until mushroom stems are tender. Remove from heat and stir in remaining ingredients. Spoon mixture into mushroom caps. Broil about 6 " from heat for about 8 minutes, until mushrooms are tender and tops are lightly browned. Sprinkle a few drops of lemon juice on each and serve hot.