Seafood Mushroom Caps

Ingredients

• 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
• 14 c finely shredded Parmesan cheese

Directions

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 425 oven for 10 to 12 minutes or until heated through
11. Let stand a few minutes before serving
12. Makes 12 servings