Recipe - Fried Stuffed Mushrooms

30 Mushrooms
1 Stick margarine
One half cup Green pepper; chopped
1 Stick celery; chopped
One fourth cup Green onion; chopped
2 Cloves garlic; minced
One half cup White onions; chopped
1 tablespoon Lea & perrins worcestershire
sauce
One fourth cup Flour
2 teaspoon Parsley
One half cup Shrimp; chopped
4 Eggs; lightly beaten
One half cup Half and half cream
One half cup Crumbled crackers
Salt and pepper

MUSHROOM BATTER
4 Eggs
2 cup Flour
2 cup 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 eggs then cook for 10 minutes. Next add half and 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 One half a pot of hot oil, turning constantly until
lightly or medium brown. Garnish as desired.
Posted to recipeludigest Volume 01 Number 459 by RecipeLu
recipelu@geocities.com on Jan 05, 1998