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Seafood Stuffed Mushroom Caps

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“This is a recipe I make quite often for guests. They say they are the best stuffed mushrooms they have ever had. Sauteing the mushrooms to start is helpful because the moisture from the mushrooms doesn't make the filling too soggy and soupy.”
READY IN:
30mins
YIELD:
24 mushrooms
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Saute the mushroom caps in 1 tbsp butter and splash of wine till softened slightly and water has leached from the mushrooms.
  2. Puree rest of ingredients in food processor till well blended.
  3. Pipe the mixture into caps.
  4. Heat in the oven till done.
  5. About 15 minutes at 350.
  6. Sprinkle with parmessan and parsley if desired.

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