Seafood Stuffed Mushroom Caps

Crab and shrimp add elegance and flavour to these savoury appetizers. 

Ingredients:

• 8 large mushrooms, stemmed and cleaned (keep 4 stems)
• 1 tbsp butter
• 2 tbsp finely minced white onion
• 4 of the mushroom stems, finely chopped
• 1/4 cup soft cream cheese
• 1/4 cup cream
• 1 clove garlic, minced
• 1 tbsp parsley, finely chopped
• 1/4 tsp salt
• 1/4 tsp white pepper
• 2 tbsp panko bread crumbs
• juice of 1/4 of a lemon
• 1/4 cup crab meat, chopped fine
• 1/4 cup small shrimp, chopped fine
• 4 tsp Parmesan cheese

Method:

1. Break stems off of mushrooms, saving 4 for the filling. Using a small spoon scrape the inside of the mushrooms clean. Wash thoroughly and dry on paper towel.
2. Melt butter in a non stick skillet and saute onions and mushroom stems until onions turn opaque.
3. While on low heat add cream cheese, cream, garlic, spices, bread crumbs. Stir well to combine and until cream cheese has melted. 
4. Add crab and shrimp. Stir well to combine. Squeeze lemon juice over mixture. Cook on low for 5 minutes. At this point you can allow to cool or fill mushrooms.
5. Place cleaned mushrooms into a baking dish. Divide filling between mushrooms. Sprinkle tops with Parmesan cheese. 
6. Bake in 400º oven for 15 minutes. Serve immediately.