Shelly's Recipe

CHESAPEAKE SEAFOOD STUFFED MUSHROOMS

Category: Stuffed Mushrooms

1/4 lb cooked and peeled shrimp or 1/2 cup lump crab meat
1/2 cup shredded cheddar cheese
2 oz cream cheese, softened
2 tbsp jarred roasted red bell pepper (chopped)
3 scallions, sliced thin
1 garlic clove, minced
1 tbsp lemon juice
1/2 tsp Old Bay seasoning
1/4 tsp salt
1/8 tsp ground black pepper

Process all ingredients in food processor until smooth. Transfer to zipper-lock plastic bag until ready to use.

Make Ahead: The mushrooms can be roasted and stuffed up to 3 days in advance, but don't top them with bread crumbs until you're ready to heat and serve the mushrooms. Store stuffed mushrooms, stuffing side up, on a paper towel-lined plate in the refrigerator, covered tightly with plastic wrap. The bread-crumb topping can be refrigerated separately for up to 3 days.

NOTE: For mushroom caps that are roomy enough to accommodate the filling, it's best to remove the stems with your fingers rather than a paring knife. For mess-free stuffing, use a zipper-lock storage bag, with one corner snipped off, to neatly squeeze the filling into each mushroom.