La Viglia Recipes: Stuffed Mushrooms

Did someone say: "Seconds, please!"

Well they will be on Christmas Eve, especially after you serve them a nice healthy helping of Patch's stuffed mushroom.

Crab, shrimp, saltines and more—fuggedaboutit!

And as always, anyone who'd rather not have to spend the day cooking Christmas Eve, can pick up plenty of these stuffed mushrooms, already prepared and ready to serve from on Bell Boulevard.

But for the 'do-it-yourselfers' out there here's the perfect recipe for a delicious stuffed mushroom.

Ingredients

3 tablespoons unsalted butter
6 oz can of lump crab meat
1/2 pound of chopped shrimp (peeled and deveined)
28 Large mushrooms (stems removed)
1/2 small sweet onion (minced)
1 tablespoon of minced celery
1 bunches of finely chopped parsley
1/4 teaspoon ground dry mustard
1/4 teaspoon paprika
2 cloves of chopped garlic
1 egg, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon of Tabasco sauce
3/4 cup saltine crackers (crushed)
1/4 teaspoon freshly ground black pepper
1 tablespoon of mayonnaise

Directions
1. Preheat oven to 375 degrees F.
2. Melt butter in a small sauce pan.
3. Mix crab, shrimp, egg, mayonnaise, spices, onion, celery, chopped parsley, Worcestershire sauce, Tabasco sauce, salt, pepper and crushed saltines in a large bowl.
4. Place mushroom caps topside down onto a creased baking sheet.
5. Spoon 1 teaspoon of crab-shrimp mixture into the upside down mushroom caps.
6. Brush melted butter onto the top of the stuffed mushrooms.
7. Bake for 12-15 minutes. 
8. Remove from the oven and allow 2 minutes to cool.
9. Plate and serve as an appetizer.