World famous food like “Grandma used to make!” Maine Diner Stuffed Mushroom Caps Each year we hear from customers about how much they love our crabmeat stuffing. Our employee Mandy thought it was about time we crafted that fabulous stuffing into our own recipe for stuffed mushroom caps. So for all of you crabmeat stuffing fans out there, this recipe is for YOU! It will be a welcomed addition to your holiday parties and family gatherings. Mandy says you can make a batch of the stuffing ahead of time and freeze it so it is ready to go if company stops by! Look for it on our menu as a new menu item as well. Enjoy! Makes: 12-16 stuffed mushroom caps To make the crabmeat stuffing: ½ lb. butter 8 oz. crabmeat 1 tsp. seafood base* ½ tsp. pepper 1 tbsp. parsley ½ tsp. garlic powder Juice of 1 lemon *Seafood base can be purchased locally at Shields Meat and Produce of Kennebunk, or online at www.soupbase.com. We use RC Fine Foods brand. Additional ingredients: 18-24 medium sized white mushrooms ½ medium onion 2 celery stalks 4 ½ cups Ritz Cracker crumbs Directions: • Pre-heat oven to 375 degrees. • Chop fine six of the mushrooms, ½ medium onion and two celery stalks. Sauté mushrooms, onions and celery in butter. Add remaining ingredients except for the crabmeat. • Remove from heat. Stir in crabmeat. Add approximately 4 ½ cups Ritz Cracker crumbs. • Remove the stems of 12 – 16 medium mushrooms. Place 1 oz. balls of stuffing into the center of the bottom side of the mushroom. Place mushroom side down on to a sheet pan or casserole dish for cooking. Bake 15 - 20 minutes, uncovered. Enjoy! U.S. Route #1, Wells, Maine • www.mainediner.com