Nonstick cooking spray
24 medium mushrooms
2 teaspoons olive oil or vegetable oil
1/4 cup chopped onion
1 clove garlic, minced
1/2 cup chopped tiny shrimp or 1, 6-ounce package frozen crabmeat, thawed and drained
1/3 cup snipped fresh parsley
2/3 cup soft whole wheat bread crumbs
2 tablespoons dry red wine or sherry
1 teaspoon dried basil, crushed
1/4 teaspoon pepper
Line a 13x9x2-inch baking pan with aluminum foil; coat with nonstick cooking spray. Rinse mushrooms; pat dry. Remove stems, hollowing out centers of mushroom caps. Chop stems, reserving 2/3 cup (discard remaining stems). Arrange mushroom caps, upside-down, in prepared pan.
Heat olive or vegetable oil in a medium skillet. Cook chopped mushroom stems, onion, and garlic in hot oil for 3 minutes. Stir in shrimp and parsley; heat through. Remove from heat; stir in bread crumbs, wine or sherry, basil, and pepper. Spoon shrimp mixture into each mushroom cap. Cover pan with more aluminum foil.
Bake in a 350 degree F. oven for 10 minutes; remove aluminum foil. Bake 10 minutes more or until mushrooms are heated through. Immediately remove with slotted spoon or spatula. Serve hot.
Makes 24 appetizers.
“Bad men need nothing more to accomplish their ends, than that good men should look on and do nothing.”
― John Stuart Mill