Seafood Stuffed Crimini Mushrooms - From the Ozark Kitchen Blog at Allrecipes.com - 313253

From the Ozark Kitchen

Seafood Stuffed Crimini Mushrooms 
 
Oct. 19, 2013 10:53 am 
Updated: Oct. 20, 2013 9:15 am
Today I offer up another entertaining recipe that I have used over the years that may be just a little bit different than you are used to seeing.  I hope it something that gives you some ideas as we move into the time of year where entertaining is often on the minds of cooks all over the world, but this is just a small one for you …from an Ozark Kitchen.
Seafood Stuffed Crimini Mushrooms
1-2 lbs. Crimini Mushrooms (baby Portabella)
1 Cup Lump Crab Meat
1 Cup Shrimp, peeled deveined and tails removed, cut into bit size pieces
1 tbs. allspice
1 tsp. Hot Pepper Sauce
¼ Cup Lemon Juice
½ Cup Chopped Onion
½ Cup Chopped Red Pepper
½ Cup Chopped Green Pepper
½ Cup Grated Fresh Parmesan Cheese
½ Cup Butter
1 Sleeve of Ritz Crackers
Clean and remove stems from Mushrooms, chop stems, combine stems, peppers, celery, and onions in sauté pan with 2 tbs. of the butter. Sauté until celery and onions are tender.  In a separate pot bring 2 cups water to boil with allspice, pepper and lemon juice, add 1 tsp. salt if desired.  When water is boiling add shrimp and crab meat, remove from heat stir and cover; allow to sit 15 minutes.   Drain seafood and add to sautéed vegetables: Crush Ritz crackers and add to seafood and onion mixture, keep stirring until all juices are absorbed and crackers are softened through. Stir ¼ cup Parmesan Cheese.
Using a scoop fill mushroom caps with mixture rounding over the top.  I use a 1 oz. spring loaded scoop to fill caps.  Place about 1 tsp. butter on each cap, sprinkle with remaining parmesan cheese and bake in 375 degree oven until mushrooms appear to be softening and top is golden brown.
 
I would also love to see some feedback on anyone that has tried any of my recipes.  It would be nice to see some comments from people who have tried them.  Also would like to have some comments about maybe a substitution or so  we can all learn from the different ideas...thanks. Miles
 
 
Comments
Oct. 19, 2013 7:04 pm
Hi, Miles! I've been elsewhere for a long time but I will go back on your blogs and find out what I think. This recipe looks like it belongs in my file.
 
Oct. 20, 2013 9:15 am
Thanks a lot, would love the feedback
 
 
 
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mtgraham2

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Jacksonville, Arkansas, USA

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Sep. 2011

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Professional

Cooking Interests
Baking, Slow Cooking, Asian, Italian, Southern, Mediterranean, Quick & Easy, Gourmet

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Gardening, Fishing, Reading Books, Charity Work

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I have been cooking since i was 12 years old, got my first job in a restaurant when I was 14. I was trained by a professional Cook, also my Mother and Grandmother who had deep roots in the country style as well as the Pennsylvania Dutch Cooking.
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All though I can cook almost anything, my favorite thing to cook is breads. I have making homemade breads, rolls and baked goods since I was 18 and I am now 50!
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Almost all of my Family Recipes center around Country Cooking, with a Dutch flare, or style. My family all comes from the deep country where you cooked what you raised.
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I once prepared and served a Banquet for President Bill Clinton when he was Governor of Arkansas. Multiple Blue Ribbons at the Arkansas State Fair as well as the Arkansas-Oklahoma State Fair.
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Once cooked a Standing Rib Roast that was so tough you needed a Skill Saw to slice it and it was already on the table.
 
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