Seafood Stuffed Mushrooms - cooking recipe

Ingredients

40 large mushroom caps
1 (24 ounce) jar alfredo sauce
1/2 cup parmesan cheese
Seafood Stuffing
6 celery ribs, diced
2 large onions, diced
2 tablespoons garlic, minced
1/4 cup margarine
1/2 lb pollock
1/2 lb small baby shrimp, chopped
1/2 lb crabmeat
2 teaspoons chicken bouillon granules
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 cups croutons
1/4 cup breadcrumbs, any flavor

Preparation

Saute celery, onion and garlic in margarine or butter until they start to soften.
Add pollock and cook for about 8 minutes.
Add Shrimp and cook for 2-3 minutes, then drain all but about 2-3 tbs of liquid from the pan.
Stir in bouillon granules, cayenne pepper and black pepper, croutons and bread crumbs.
Fold in crab meat and cook for 1-2 minutes, then remove from heat.
Place mushroom caps in a shallow baking dish, gill side up. Place 1 tbs warm stuffing mix in each cap.
Pour alfredo sauce over mushrooms and then sprinkle with parmesan cheese.
Place mushrooms under broiler for 8 minutes or until brown on top.