Mushrooms

Ingredients

• Servings: 16
• 1/4 cup margarine
• 1/2 bunch celery, diced
• 3 large onions, diced
• 1 1/2 tablespoons minced garlic
• 2 (6.5 ounce) cans chopped clams, drained
• 1/2 pound salad shrimp, chopped
• 2 teaspoons chicken bouillon granules
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon white pepper
• 2 cups croutons
• 1/4 cup seasoned bread crumbs
• 1/2 pound cooked lump crabmeat
• 1/4 cup margarine
• 1/4 cup dry white
• 16 large fresh white mushrooms, cleaned and stems removed
• 1 cup shredded italian blend cheese

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat 1/4 cup margarine in a large skillet, and cook and stir the celery, onion, and garlic over medium heat for about 5 minutes, until onion is translucent. stir in the chopped clams and salad shrimp, and cook and stir about 3 more minutes, until the mixture is hot. drain most of the liquid from the skillet, leaving about 1 tablespoon.
• sprinkle in the chicken bouillon granules, cayenne pepper, and white pepper, and stir. gently stir in the croutons, bread crumbs, and crab meat.
• preheat an oven to 400 degrees f (200 degrees c).
• melt 1/4 cup of margarine in the bottom of a 9x13 inch baking dish, and pour in the white . mound about 1/3 cup of filling into each mushroom cap, and place them into the baking dish. sprinkle the italian blend cheese over the mushroom caps.
• bake in the preheated oven for about 20 minutes, until the cheese is bubbling and starting to brown.