Seafood Mushroom Caps - cooking recipe

Ingredients

36 large fresh mushrooms
1 (8 oz.) crabmeat
1 (8 oz.) cream cheese, cut up
2 medium shallots, cubes
2 Tbsp. lemon juice
2 tsp. Dijon-style mustard
2 Tbsp. snipped fresh parsley
2 Tbsp. fine dry bread crumbs
1/4 c. finely shredded Parmesan cheese

Preparation

Wash mushrooms and drain.
Remove stems; reserve for later use.
Drain fish and pat dry.
In food processor, place fish. Combine cream cheese, shallots, lemon juice and mustard.
Cover and process until smooth.
Add 3 tablespoons Parmesan cheese to fish.
Stir well; season to taste with salt and pepper.
Fill mushrooms with fish mixture including parsley.
Sprinkle with remaining Parmesan cheese.
Bake in a 425\u00b0 oven for 10 to 12 minutes or until heated through.
Let stand a few minutes before serving.
Makes 12 servings.