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| Seafood Stuffed Mushroom Caps |
| Ingredients
1 lobster tail, about 5 oz. 12 jumbo shrimp with shells [thawed if frozen] 6 - 8 crab claws 1 cup cracker crumbs Tabasco coarse salt freshly ground black pepper 1 pound large fresh mushrooms Olive oil for sautéing 10 cloves garlic, chopped 1/4 cup chopped yellow bell pepper 4 green onions, chopped 1 whole egg 1 cup water 1/4 pound [1 stick] melted unsalted butter 1 cup extra sharp cheddar cheese, grated Method Preheat oven to 425º BBQ or boil all seafood: lobster 5 to 10 minutes, shrimp 3 to 5 minutes, crab 3 minutes. Remove seafood from shells, rough chop and set aside. Mix together cracker crumbs, Tabasco, coarse salt and pepper and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside. Add olive oil to a sauté pan and add garlic. After 1 minute, add the chopped yellow pepper and onion. Continue to sauté for 2 to 3 minutes. Add chopped mushroom stems and sauté until cooked. Sauté over medium heat until the mixture is reduced. Add the seafood mixture and mix well. Remove from the heat and stir in the cracker crumb mixture. In a separate bowl blend the egg and water. Add the egg/water mixture to the pan and mix well. Stuff each mushroom cap with a small portion of the seafood mixture. Brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted and buddly. Serve hot or at room temperature. |
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