Teriyaki Seafood Stuffed Mushrooms

THE BEST SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

TERIYAKI SEAFOOD-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; discard or reserve for a future use.
• In Dutch oven, combine mushroom caps, garlic, water and teriyaki sauce. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or until mushrooms are thoroughly cooked, stirring occasionally.
• Drain mushrooms; place on paper towels to dry. Cool about 15 minutes or until completely cooled.
• Meanwhile, in medium bowl, combine imitation crabmeat and water chestnuts; mix well.
• Fill each mushroom cap with about 1/2 teaspoon crabmeat mixture. Sprinkle each with chives. Serve immediately, or cover and refrigerate until serving time.

TERIYAKI MUSHROOMS

Steps:

• Heat (on medium heat) the soy sauce, vinegar, oil, pepper, garlic, ginger, onions and splenda together.
• Add quartered mushrooms until heated the mushrooms have heated through.
• Allow to cool and store in a container in the fridge overnight before serving.