“This is a spicy seafood stuffed mushroom with clams, shrimp, and lump crab. Watch out because these 'shrooms bite back!” - by r.nole
Ingredients
Adjust Servings
Original recipe yields 16 stuffed mushrooms
Directions
- 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.
- Sprinkle in the chicken bouillon granules, cayenne pepper, and white pepper, and stir. Gently stir in the croutons, bread crumbs, and crab meat.
- Preheat an oven to 400 degrees F (200 degrees C).
- 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.
- Bake in the preheated oven for about 20 minutes, until the cheese is bubbling and starting to brown.
Nutrition
Amount Per Serving (8 total)
- Calories
- 364 cal
- 18%
- Fat
- 17.6 g
- 27%
- Carbs
- 19.9 g
- 6%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"i am telling you this the best fireball mushrooms there is you have to like hots to eat this..." See more"
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