Seafood Stuffed Mushrooms

Ingredients

4 scallions, bias cut
1 Tbsp. chopped parsley
1 cup fresh white bread crumbs
¼ tsp. hot sauce
¼ tsp. Garlic in Oil
½ tsp. Worcestershire sauce
2 tsp. Seafood Base
2 eggs, beaten
½ lb. crabmeat, cleaned
½ lb. cooked shrimp, chopped
24 large white mushrooms
¼ tsp. thyme
¼ tsp. oregano
olive oil
2 tsp. Golden Vegetable Base

Instructions

(yields 8-10 portions)

Remove the stems from the caps, being sure not to break the caps. Trim the stems to remove the woody ends. Place the trimmed stems in a food processor. Pulse on and off until the pieces are pea sized. Place in a mixing bowl with the shrimp and crab. In a separate bowl, mix the eggs, Seafood Base, Worcestershire sauce, Garlic in Oil and hot sauce, and add to the seafood mixture. Add the remaining ingredients, except oil, and toss gently. Divide the stuffing evenly between the mushroom caps, drizzle with olive oil and bake at 350° for 25-30 minutes.