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Crab and Lobster Stuffed Mushrooms

Reviewed: Jan. 3, 2014
This is a good recipe. But, if you are looking to replicate the restaurant one, you need to make changes. Made this way, they are drier and not the same taste, though very adequate for a tasty appetizer. I followed NOELLETHEDIVA's suggestions. I did not add the wine however. I added low sodium chicken broth. I also salted the mushrooms a bit before cooking. It gives them much better flavor. I also used only imitation crab. If you want the drippy, cheesy, messiness that these are at the restaurant, you want juice and liquids. A shortcut on the peppers... buy the jarred or canned (precooked)red peppers, the smoked type adds even more flavor.
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