“This recipe will surely please your guest.”

INGREDIENTS

40 medium button mushroom caps (about 24 ounces)
1/3 cup Neufchatel cheese
1/4 cup skim milk
1 clove garlic, minced
1 pinch nutmeg
1 pinch black pepper
2 tsp. flour
1 tbsp. low-fat mayonnaise
1 tbsp. lemon juice
3 tbsp. parmesan cheese
1 green onion, chopped fine
1 6 ounce can crabmeat, drained
1 7 ounce can baby shrimp, drained
1/2 cup reduced fat cheddar cheese, finely grated
   Seasoned bread crumbs, for sprinkling (optional)

DIRECTIONS

• Pre-heat oven to 400 degrees F.
• Wipe mushroom caps with a damp cloth to remove any dirt and remove stems. (Discard stems or save for another use.) Set aside caps.
• In a saucepan on low heat combine and stir with a wire whisk: flour, Neufchatel cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
• Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
• Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
• Cover and allow cooling completely before stuffing the mushrooms.
• Stuff each mushroom cap with filling.
• Place in a 9 x 13 inch greased baking dish and sprinkle with cheddar cheese and seasoned bread crumbs if desired.
• Bake this for 15 to 20 minutes.