re: Mushrooms and what to do with them

I have the old Ralph and Kacoo's cookbook from back when they did a decent crab and shrimp stuffed mushroom. I fooled with it a lot so what I came up with isn't all that much like theirs, but it's a good version of stuffed.

Clean the mushrooms and remove the stems, giving them a rough chop. Put the caps in a pot with some butter and sherry or white wine, cover and simmer a bit so that the mushrooms juices make a gravy/sauce. Remove the mushroom caps and place on a baking dish. Reserve the sauce.

Saute the stems, chopped onions and garlic and green onions, whatever you like in a bit of butter and wine. Stir in a little semi dry chicken base like Better Than Bouillon. I use white pepper and some Nature's Seasoning as well for the salt. Remove from the heat and gently toss in jumbo lump and raw chopped shrimp. Then add some breadcrumbs or panko and chopped parley. Add the amount that suits you for the texture you want. Gently toss so you don't break the crabmeat up too much. My mixture is pretty moist. Add a few T of the reserved sauce if need be. Stuff the caps and spoon the reserved sauce over the tops. Bake at about 350 until a little crusty on top. You can sprinkle some paprika on top if you want. Serve with some of the sauce over the shroom. I can make a meal of these. I change it up, but this is basically what I do and I don't measure. Depends on how many mushrooms I have and how large they are.

To keep condensation out of the mushroom sauce from the top of the pot, put a paper towel over the pot and then put the top on.