Seafood Stuffed Mushroom Caps

This is a recipe I make quite often for guests. They say they are the best stuffed mushrooms they have ever had. Sauteing the mushrooms to start is helpful because the moisture from the mushrooms doesn't make the filling too soggy and soupy.

• Ready In: 30 mins
• Yields: 24 mushrooms

Ingredients

• 24  medium white mushrooms, stems removed
• 1  tablespoon butter
• 1  dash white wine
• 6  ounces  softened cream cheese
• 2  tablespoons mayonnaise
• 1⁄2 shallot, chopped
• 1  teaspoon  chopped garlic
• 1  teaspoon dill
• 1  dash fresh lemon juice
•  cooked shrimp
•  crabmeat

Directions

1. Saute the mushroom caps in 1 tbsp butter and splash of wine till softened slightly and water has leached from the mushrooms.
2. Puree rest of ingredients in food processor till well blended.
3. Pipe the mixture into caps.
4. Heat in the oven till done.
5. About 15 minutes at 350.
6. Sprinkle with parmessan and parsley if desired.