Seafood Stuffed Mushrooms

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   MUSHROOMS STUFFED WITH SEAFOOD

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   Preheat broiler. Remove stems from 8 large mushrooms

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   Wipe caps and stems with a dry cloth. Remove and chop the stems.

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   Chop 1/2 lb. cooked shrimp, real or imitation crab meat ( I like the imitation sea sticks crab meat for this recipe, D.W.). In a saute pan, or frying pan, saute the mushroom caps gently in butter, until about half done. Place on broiler pan, caps down, with stem cavity facing up, ready to stuff. (I like to put a small amount of melted butter in the stuffing cavity. D.W.)

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   Prepare the sauce.

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   Melt:

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   3 Tablespoons of butter.

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   Stir in:

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   1/4 cup flour to make a roux, cook about 1-2 min to cook the raw flour taste out.

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    Add:

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    1 1/2 cups of Chicken stock to make a thicker consistency sauce; 2 cups for thinner.

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    Add the chopped mushroom stems, lower the heat. Stir and simmer the sauce for 2 minutes. Add seafood and:

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    2 teaspoons chopped chives, parsley, or other herb.

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    1 teaspoon Kosher salt (beware of how much salt the chicken broth has and adjust accordingly)

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    Stir gently until seafood is well blended, and correct the seasoning. Do Not cook!

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    This will recieve additional cooking under the broiling

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    Fill caps with the stuffing mixture, and broil on a well greased broiler pan for about 5 minutes or until bubbling.

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    Remove from broiler and place a small square of Monterey jack cheese over the top, then put back under the broiler to melt cheese, be careful of cheese will burn! D. Wadsworth.

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    Place on 8 rounds of buttered toast or garlic bread about the size of the mushroom caps. Put on a round tray with the remainder of the filling in a dish in the middle of the platter.

* Per serving · 4 servings · Values may vary.