Hawaiian Seafood Stuffed Shiitake Mushrooms

• 16 large fresh shiitake mushrooms, stems removed,about 1 pound
• 1 cup heavy cream
• 1/2 cup chopped fresh spinach
• 2 tablespoons chopped shallots
• 1/2 cup coconut milk
• 1 pinch dried dill
• 1 pinch dried tarragon
• 1 cup crumbled Ritz cracker
• 3/4 cup cooked crabmeat
• 1/4 cup chopped cooked shrimp
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons grated parmesan cheese
• Garnish
• coconut flakes

1. Preheat oven to 350u0b0F.
2. In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half.
3. Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper.
4. Stuff mushroom caps with seafood mixture and place in a shallow bakinging pan.
5. Sprinkle with cheese and bake 8 to 10 minutes.
6. Garnish with coconut.

shiitake mushrooms, heavy cream, fresh spinach, shallots, coconut milk, dill, tarragon, cracker, cooked crabmeat, shrimp, salt, pepper, parmesan cheese, coconut flakes

Taken from www.food.com/recipe/hawaiian-seafood-stuffed-shiitake-mushrooms-30208 (may not work)