Mushroom Cap Stuffing

A nice twist with bay shrimp in the mix! Use this to stuff portobello (or other large mushrooms) and bake until heated through.

• Ready In: 20 mins
• Yields: 1/2 gallon

Ingredients

• 12  ounces  Ritz crackers, crumbled
• 2⁄3 lb bay shrimp, thawed
• 1  pint parmesan cheese
• 1  ounce dried thyme
• 2  teaspoons  Lawry's Seasoned Salt
• 2  teaspoons garlic powder
• 1⁄2 lb margarine
• 1  lb mushroom stems
• 2  ounces dry white wine

Directions

1. In small stock pot, combine butter, white wine and mushroom stems. Cook for 15 minutes or until mushrooms are cooked through.
2. Strain liquid into cracker crumbs and other ingredients.
3. Put mushroom stems into food processor and finely chop, then add to the rest of the ingredients.
4. Mix all ingredients well by hand and put into plastic bucket, cover, label and refrigerate.