Ingredients:

• 4 Portobello mushrooms
• 1 6oz. can crabmeat, drained
• 20 extra large raw shrimp, cut in half & tails removed
• 1 tablespoon butter
• 6 tablespoons white wine
• 1 ¾ cups chicken stock
• 10 green onions, sliced
• ¼ cup garlic, minced
• ¾ tablespoon Country Bob’s Seasoning Salt
• ½ teaspoon white pepper
• 1 box chicken flavored stuffing mix, we like Mrs. Cubbison’s because it’s not as salty as some
• 2 cups Parmesan cheese, grated

Directions:

Sauté shrimp, crab and onion in butter for 3 minutes. Add wine, Country Bob’s Seasoning Salt, garlic and pepper, simmer for additional 3 minutes. Remove to a small bowl. In a large saucepot prepare stuffing mix according to package directions, using stock instead of water. Stir bowl ingredients into pot. Blend until just moistened. If it’s too dry, add more stock a teaspoon at a time. Stuff mushroom caps tight and high. Lightly oil outside of mushroom caps before grilling. Sprinkle tops with cheese.

Note: You can vary the types of seafood and grated cheese to suit your taste. After all, there must be something we can do with leftover lobster and champagne. We’ve also tried these with leftover fish and sherry. Excellent!

Cooking Directions: Royall Pellet Grill

Open the lid and set the dial to “smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place mushrooms directly onto the center of the grill and just let it hang out in the smoke and get happy for 30 minutes or so.

After 30 minutes of happiness, turn the heat up 350 degrees for another 30 minutes.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.

Directions: Gas Grill
Prep Time: 25 minutes
Cook Time: 60 minutes
Grill: Indirect Medium Heat

Preparing Grill:

Indirect medium heat with a cooking grate
Preheat your grill to medium heat (300-350) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips to the fire and oil the cooking grate. (You’ll want to use a cooking grate with small holes that sets on your grills large grate.) A cooking spray is easiest for this. (Note: you can add your hickory directly to the great or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Preparing Charcoal Grill

Get the Grill ready, you will want your temperature of around 300-350 degrees. Remember, you are going indirect medium heat here for about 30 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Enjoy,

Ken & Patti