Stuffed Mushroom Caps - cooking recipe

Ingredients

36 large mushroom caps
1/4 c. cream cheese (at room temperature)
1/4 c. chopped, cooked baby shrimp
strips of lemon peel
1/4 c. butter
1/4 c. chopped, cooked crab meat
pinch of nutmeg
salt and pepper to taste
sprigs of mint

Preparation

Saute mushrooms in butter over high heat about 3 minutes. Beat cream cheese until smooth.
Stir in crab, shrimp, nutmeg and seasonings.
Stuff each cap with a little of the seafood mixture. Arrange on a large baking sheet.
Place under preheated broiler until bubbling.
Garnish with strips of lemon peel and sprig of mint.