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Magical Stuffed Mushrooms




Source of Recipe


Marcia






Recipe Introduction


This recipe is very special to me. Marcia past away from cancer. Everytime I make this dish it reminds me of her.

She developed this recipe while her husband was a mushroom salesman since they always had mushrooms in their refrigerator. They are a great appetizer or party hors d'oeuvre.

Servings: 10-20





List of Ingredients



• 50 medium to large mushrooms, stems removed (save stems for stuffing mix)
  
• 1/4 cup butter
  
• 2 tbsps. cooking sherry
  
• 5 green onions, sliced
  
• 2 shallots, minced
  
• 3 cloves garlic, minced or crushed
  
• 1/4 lb. crab (imitaion crab is fine) or baby shrimp
  
• 1/3 cup italian bread crumbs
  
• 4 tbsps. fresh parsley or cilantro, minced
  
• 1/2 tsp. dry mustard
  
• 1 tsp. basil
  
• 1 cup swiss cheese, shredded
  
• salt and pepper to taste
  






Instructions



1. Wash mushrooms quickly (don't let them soak in water, they are very absorbent), towel dry.
   
2. Remove, then mince stems.
   
3. Saute onions, shallots, garlice and stems in butter and cooking sherry until tender-crisp.
   
4. Stir in crab or shrimp, cook until heated through.
   
5. Stir in remaining ingredients, mixing well, heat on low.
   
6. Remove from heat and stuff mushrooms with the mixture.
   
7. Optional: Garnish each mushrooms with cilantro leaf or smal piece of parsley.
   
8. Place mushrooms in a greased baking pan, bake, uncovered, at 350 degrees for 20 minutes.
   
9. Remove from pan with slotted spatula.
   
10. If using as an hors d'oeuvre, stick toothpicks in mushrooms for easy munching.
    






Final Comments


A mushroom tip: Always keep your mushrooms in the refrigerator until you are ready to use them. Store mushrooms in paper bags, they need to breathe. Storing mushrooms in a plastic bag will cause them to go mushy quickly.