^ oh, that sounds good. here's my contribution:
Stuffed Mushrooms
This stuffing is great for stuffed flounder, shrimp, filet mignon, etc. as well.
½ c water
3T butter
1 T minced celery
1 T minced onion
1 T finely chopped red pepper
1 T finely chopped green pepper
¼ t dried parsley
½ t salt
dash pepper
½ T sugar
¾ c cornbread crumbs (Pepperidge Farm cornbread stuffing works great!
1 c lump crab meat (fresh, frozen or one 6 oz can) (or lobster meat)
1 egg, beaten
1 lb mushrooms with stems removed
¼ to ½ lb Monterey Jack cheese, thinly sliced
Paprika
Preheat oven to 375° F. Boil water and 2 T butter in med. Saucepan. Add celery, onion, peppers, parsley, salt, pepper, and sugar. Reduce the heat to low and let it simmer for 5 min. Add the bread crumbs and remove from the heat.
Mix the crab meat with the beaten egg. Add to the breadcrumb mixture, cover, and let it sit for 5 min.
Fill mushroom caps with 2-3 t of stuffing, brush with remaining melted butter, and top with slices of cheese. Season lightly with paprika, then bake in a roasting pan or baking dish for about 12 minutes, or until the cheese is melted. Broil for 1 to 2 minutes to slightly brown the cheese.