Ingredients

  • posted by Lorac
  • Makes 16 mushrooms
  • 16 large fresh shiitake mushrooms, stems removed,about 1 pound
  • 1 cup heavy cream
  • 1/2 cup chopped fresh spinach
  • 2 tablespoons chopped shallots
  • 1/2 cup coconut milk
  • 1 pinch dried dill
  • 1 pinch dried tarragon
  • 1 cup crumbled Ritz crackers
  • 3/4 cup cooked crabmeat
  • 1/4 cup chopped cooked shrimp
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons grated parmesan cheese
  • coconut flakes

Directions

1. Preheat oven to 350F.
2. In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half.
3. Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper.
4. Stuff mushroom caps with seafood mixture and place in a shallow bakinging pan.
5. Sprinkle with cheese and bake 8 to 10 minutes.
6. Garnish with coconut.



Print this recipe

Submitted 6/13/05.
Source: recipezaar
Submitted By: Meryl
merstarunicorn11@hotmail.com
Hawaiian Seafood Stuffed Shiitake Mushrooms