Fried Stuffed Mushrooms

[GardeManager]

30 Mushrooms
1 stick Margarine (1/4 lb)
1/2 cup Chopped Green Pepper
1 Stick Chopped Celery
1/4 cup Chopped Green Onion
2 Buttons Minced Garlic
1/2 cup Chopped White Onion
1 tbs Lea & Perrins Worcestershire Sauce
1/4 cup Flour
2 tsp Parsley
1/2 cup Chopped Shrimp
4 Scrambled Eggs
1/2 cup Half 'n Half Cream
1/2 cup Crumbled Crackers
To Taste Pepper and Salt



Mushroom Batter
4 Additional Eggs
2 cups Flour
2 cups Bread Crumbs
*** Wipe mushrooms, separate the caps from the stem. Scoop the inside of the mushroom caps with a plastic knife and remove as much of the inside without disturbing the outer cap. Set caps aside and chop the stems. Saute in margarine, the green pepper, celery, mushroom stems, green onion, garlic, white onion and worcestershire sauce until tender. Add flour, parsley, shrimp, and scrambled eggs then cook for 10 minutes. Next add half n half, crackers and salt and pepper to taste. Cook for 15 minutes. Crack 4 additional eggs and put them off aside. Take mushrooms and spoon 2 tsp of mixture into each mushroom, roll in egg mixture then in flour and bread crumb mixture, then back in egg, flour and bread crumb mixtures, (double coating). Drop in heavy sauce pan filled with 1/2 a pot of hot oil, turning constantly until lightly or medium brown. Garnish as desired.

Yield: 15 Servings