SEAFOOD STUFFED MUSHROOM CAPS

Seafood Stuffed Mushroom Caps image

This is a recipe I make quite often for guests. They say they are the best stuffed mushrooms they have ever had. Sauteing the mushrooms to start is helpful because the moisture from the mushrooms doesn't make the filling too soggy and soupy.

Provided by Arabannie

Time 30m

Yield 24 mushrooms

Number Of Ingredients 11

Ingredients

24 medium white mushrooms, stems removed
1 tablespoon butter
1 dash white wine
6 ounces softened cream cheese
2 tablespoons mayonnaise
1/2 shallot, chopped
1 teaspoon chopped garlic
1 teaspoon dill
1 dash fresh lemon juice
cooked shrimp
crabmeat

Steps:

Saute the mushroom caps in 1 tbsp butter and splash of wine till softened slightly and water has leached from the mushrooms.
Puree rest of ingredients in food processor till well blended.
Pipe the mixture into caps.
Heat in the oven till done.
About 15 minutes at 350.
Sprinkle with parmessan and parsley if desired.

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