Seafood Mushroom Caps

• 36 large fresh mushrooms
• 1 (8 oz.) crabmeat
• 1 (8 oz.) cream cheese, cut up
• 2 medium shallots, cubes
• 2 Tbsp. lemon juice
• 2 tsp. Dijon-style mustard
• 2 Tbsp. snipped fresh parsley
• 2 Tbsp. fine dry bread crumbs
• 1/4 c. finely shredded Parmesan cheese

1. Wash mushrooms and drain.
2. Remove stems; reserve for later use.
3. Drain fish and pat dry.
4. In food processor, place fish. Combine cream cheese, shallots, lemon juice and mustard.
5. Cover and process until smooth.
6. Add 3 tablespoons Parmesan cheese to fish.
7. Stir well; season to taste with salt and pepper.
8. Fill mushrooms with fish mixture including parsley.
9. Sprinkle with remaining Parmesan cheese.
10. Bake in a 425u0b0 oven for 10 to 12 minutes or until heated through.
11. Let stand a few minutes before serving.
12. Makes 12 servings.

mushrooms, crabmeat, cream cheese, shallots, lemon juice, mustard, parsley, bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346260 (may not work)