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Monday, February 1, 2010

Stuffed Mushrooms

I've noticed that most people tend to have strong feelings one way or another about mushrooms. They either love them or they really don't. These stuffed mushrooms are hard to beat, and are really quite easy to make.

There are endless variations for the stuffing. We like seafood because it's a little lighter than sausage or bacon. But if your going for all out richness, substitute your favorite processed pork product and enjoy!

Seafood Stuffed Mushrooms
About 12 large mushrooms
1 small can broken shrimp and/or
1 small can crab meat
4 ounces or so of softened cream cheese
1/4 cup grated parmesan cheese
1-2 teaspoons worchestershire sauce
1/3 cup seasoned breadcrumbs
3 Tablespoon. butter
1 teaspoon finely minced garlic

Preheat oven to 350 degrees. Wash mushrooms thoroughly and remove stems. Slice off the woody ends of the stems and discard. Chop the stems very finely and place in a medium-sized mixing bowl. Add the shrimp and/or crab, the cream cheese, parmesan cheese, worchestershire sauce and breadcrumbs. Melt the butter and sautee the garlic in it for about ten seconds. Place the mushroom caps hollow-side up in a baking dish. Put a heaping tablespoon of filling in each mushroom. When all mushrooms are filled, drizzle garlic butter over the top of them. Bake for 20 to 25 minutes.

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