- 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 wine
- 16 large fresh white mushrooms, cleaned and stems removed
- 1 cup shredded Italian blend cheese
- 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 wine. 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.
08/20/2019
recipepes.com
fireball mushrooms, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
