TERIYAKI SEAFOOD STUFFED MUSHROOMS.....by....Stacy71....aka....Stacy

WE USED TO SEE STACY'S SMILING NIC ALL THE TIME IN OUR LITTLE CORNER OF THE WEB...WE HAVE SHARED LAUGHTER AND TEARS WITH HER AND ALL MISS HER VERY MUCH.....MUAHHHHHHHHH.....GIRLFRIEND!!!!! 48 (1-1/2 to 2 inch) fresh whole mushrooms,washed stems removed 2 garlic cloves, minced 2-1/4 cups water 1 (15 oz) bottle of teriyaki sauce 1/3 cup chopped imitation crab meat (surimi) 1/3 cup chopped waterchestnuts 1 tablesoon chopped fresh chives remove stems from mushrooms and discard or reserve for a future use In Dutch oven, combine mushroom caps, teriyaki sauce, garlic and water. Bring to boil over medium high heat. Reduce heat to low cover and simmer for 15-20 minutes or untiol mushrooms are thoroughly cooked stirring occasionally Drain mushrooms, place on paper towels to dry. Allow to cool completely In medium bowl combine surimi and water chestnuts and mix well Fill each mushroom cap withabout 1/2 teaspoon of crabmeat mixture and sprinkle with chives. *I also add cream cheese to the surimi mixture, it makes them easier to stuff<CENTER>

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