Shrimp and Crab Stuffed Mushrooms

By Treebs

Yummy and filling. If your mushrooms can not fit all the ingredients, leave the rice and "tiny" shrimp out.

Ingredients

• 2 tbsp butter
• 1/2 cup onion, chopped (tiny slices)
• 1 cup celery, chopped (tiny slices)
• 1 red pepper, chopped (tiny slices)
• 1 can (10 3/4 oz) low-fat, low-sodium cream of mushroom soup
• 1/2 cup plain dry bread crumbs, divided
• 2 tbsp fresh parsley, chopped (tiny slices)
• 4 cloves garlic, chopped
• 2 cups cooked rice (optional)
• 8 oz shrimp, cooked, peeled and chopped
• 8 oz crab meat
• 1/2 tsp no salt lemon-pepper seasoning
• black pepper to taste
• 48 large mushrooms, stems removed.
• canned tiny shrimp (optional)

Preparation

Step 1

Preheat oven to 375 degrees F. In skillet melt butter over med-high heat. Add onions, celery and red pepper; cook until softened, eight minutes. reduce heat to low; stir in soup, 1/4 cup bread crumbs, parsley and garlic. Stir in the next five ingredients until combined. Divide mixture among mushroom caps. Place mushrooms on ungreased baking sheets; spring with remaining bread crumbs. Bake until mushrooms soften, 25 minutes. Garnish with one tiny shrimp (optional).