Crab and shrimp add elegance and flavour to these savoury appetizers. Ingredients:
- 8 large mushrooms, stemmed and cleaned (keep 4 stems)
- 1 tbsp butter
- 2 tbsp finely minced white onion
- 4 of the mushroom stems, finely chopped
- 1/4 cup soft cream cheese
- 1/4 cup cream
- 1 clove garlic, minced
- 1 tbsp parsley, finely chopped
- 1/4 tsp salt
- 1/4 tsp white pepper
- 2 tbsp panko bread crumbs
- juice of 1/4 of a lemon
- 1/4 cup crab meat, chopped fine
- 1/4 cup small shrimp, chopped fine
- 4 tsp Parmesan cheese
Method:
- Break stems off of mushrooms, saving 4 for the filling. Using a small spoon scrape the inside of the mushrooms clean. Wash thoroughly and dry on paper towel.
- Melt butter in a non stick skillet and saute onions and mushroom stems until onions turn opaque.
- While on low heat add cream cheese, cream, garlic, spices, bread crumbs. Stir well to combine and until cream cheese has melted.
- Add crab and shrimp. Stir well to combine. Squeeze lemon juice over mixture. Cook on low for 5 minutes. At this point you can allow to cool or fill mushrooms.
- Place cleaned mushrooms into a baking dish. Divide filling between mushrooms. Sprinkle tops with Parmesan cheese.
- Bake in 400º oven for 15 minutes. Serve immediately.