Fireball Mushrooms

Name: Fireball Mushrooms
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 stuffed mushrooms
Ingredients: ¼ cup margarine; ½ bunch celery, diced; 3 large onions, diced; 1 ½ tablespoons minced garlic; 2 (6.5 ounce) cans chopped clams, drained; ½ pound salad shrimp, chopped; 2 teaspoons chicken bouillon granules; ¼ teaspoon cayenne pepper; ¼ teaspoon white pepper; 2 cups croutons; ¼ cup seasoned bread crumbs; ½ pound cooked lump crabmeat; ¼ cup margarine; ¼ cup dry white wine; 16 large fresh white mushrooms, cleaned and stems removed; 1 cup shredded Italian blend cheese

Rating: 4 stars

4 Ratings
3 Reviews

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

By r.nole

Recipe Summary

prep:

20 mins

cook:

25 mins

total:

45 mins

Servings:

Yield:

16 stuffed mushrooms

Nutrition Info

Directions

Step 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.

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Step 2

Sprinkle in the chicken bouillon granules, cayenne pepper, and white pepper, and stir. Gently stir in the croutons, bread crumbs, and crab meat.
Step 3

Preheat an oven to 400 degrees F (200 degrees C).
Step 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.
Step 5

Bake in the preheated oven for about 20 minutes, until the cheese is bubbling and starting to brown.