PORTABELLA MUSHROOM STUFFED WITH CRAB AND SHRIMP. ENJOY DAN:

PORTABELLA MUSHROOMS STUFFED WITH CRAB AND SHRIMP

                                                                                             by CHEF DAN:

Serves 4

INGREDIENTS:

4 portabella mushrooms

1 cup flaked crab meat

1/2-pound shrimp (cleaned and roughly chopped)

3 tablespoons cream cheese (softened)

1 red bell pepper, (finely diced)

1 onion, finely diced

2 garlic cloves, crushed

3 tablespoons butter

1/2-cup grated Parmesan cheese

1-cup shredded Mozzarella cheese, (divided)

1-tablespoon (EACH) fresh tarragon and rosemary

3 tablespoons balsamic vinegar

DIRECTIONS:                (PRE-HEAT OVEN TO 350 DEGREES)

1.   Remove stems caps and dice, set aside.

2.   Carefully scrape away the dark gills from the bottom of the mushrooms and discard.

3.   Melt butter in a skillet over medium-heat.

4.   Add bell pepper, onion, and chopped stems, sauté for 5 minutes.

5.   Add garlic and sauté for 1 minute.

6.   Add shrimp crab meat and shrimp and cook until shrimp are pink.

7.   Remove mixture and place in a bowl.

8.   Add cream cheese, balsamic vinegar to the mixture and stir well.

9.   Add all other ingredients, except 1/2-cup Mozzarella cheese.

10.                Divide stuffing mixture into equal portions and stuff caps of the mushrooms.

11.                Sprinkle tops with Mozzarella.

12.                Add to a prepared baking dish the stuffed portabellas.

13.                Place the dish in the pre-heat oven and bake until mushrooms are tender and stuffing begins to brown, about 35 minutes,

ENJOY DAN:                               BON-APPETITE!!