fireball-mushrooms

Fireball Mushrooms

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
r.nole
Recipe by  r.nole

“This is a spicy seafood stuffed mushroom with clams, shrimp, and lump crab. Watch out because these 'shrooms bite back!”

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Ingredients

Adjust Servings

Original recipe yields 16 stuffed mushrooms

Directions

  1. Heat 1/4 cup margarine in a large skillet, and cook and stir the celery, onion, and garlic over medium heat for about 5 minutes, until onion is translucent. Stir in the chopped clams and salad shrimp, and cook and stir about 3 more minutes, until the mixture is hot. Drain most of the liquid from the skillet, leaving about 1 tablespoon.
  2. Sprinkle in the chicken bouillon granules, cayenne pepper, and white pepper, and stir. Gently stir in the croutons, bread crumbs, and crab meat.
  3. Preheat an oven to 400 degrees F (200 degrees C).
  4. Melt 1/4 cup of margarine in the bottom of a 9x13 inch baking dish, and pour in the white wine. Mound about 1/3 cup of filling into each mushroom cap, and place them into the baking dish. Sprinkle the Italian blend cheese over the mushroom caps.
  5. Bake in the preheated oven for about 20 minutes, until the cheese is bubbling and starting to brown.

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Reviews (2)

Rate This Recipe
shanelle brown
4

shanelle brown

i am telling you this the best fireball mushrooms there is you have to like hots to eat this

wish
0

wish

These have a nice heat to them, yes, but they are full of flavor too --- It's not just all heat. I will be making these again. Yum!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 364 cal
  • 18%
  • Fat
  • 17.6 g
  • 27%
  • Carbs
  • 19.9 g
  • 6%
  • Protein
  • 30 g
  • 60%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 665 mg
  • 27%

Based on a 2,000 calorie diet

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Dinah's Stuffed Mushrooms

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