Mushrooms Mary Louise

Nice appetizer and the saucee really adds alot of flavor to the dish. I'm not posting a recipe for Hollandaise sauce as there are plenty here in zaarland such as #8750.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 28  medium mushroom caps, white button style (divided)
• 8  tablespoons butter, melted and divided
• 2  ounces scallops, diced
• 3  medium raw shrimp (peeled,deveined, &, diced)
• 2  celery ribs, slicedd
• 1⁄4 cup onion, finely chopped
• 1⁄3 cup white wine
• 2⁄3 cup  breadcrumbs
• 1  cup  prepared  hollandaise sauce (see note in recipe description)

Directions

1. Preheat oven to 350 degrees.
2. Grease 4 (6-inch) casserole dishes.
3. Slice 4 of the mushroom caps.
4. Melt 1 tablespoon of the butter in a large skillet.
5. Add sliced mushrooms; cook and stir until tender, set aside.
6. Place scallops, shrimp, celery, & onion in the same skillet with the remaining 7 tablespoons of butter and cook over medium heat for 2 minutes.
7. Add wine and remove from heat.
8. Fold in breadcrumbs; set aside.
9. Place 6 mushroom caps in each prepared casserole dish.
10. Cover mushrooms withstuffing mixture.
11. Bake for 10 minutes.
12. Remove from oven and topeach casserole with reserved sliced mushrooms.
13. Top each casserole with 1/4 cup hollandaise sauce and return to oven just to heat through.