Shrimp & Crabmeat Stuffed Portobello Mushrooms

Prepare the stuffing per package directions and set aside.

Place the white onions, half the butter, and garlic in a 4 quart pot over medium heat. Stir often and cook until the onions are transparent.

Place the crab meat, onion powder, garlic powder, black pepper, cayenne pepper, salt, and half of the green onions, and raw shrimp into pot (If the shrimp were pre-cooked wait about a minute before adding them to the mix).

Cook stirring constantly until the shrimp are pink and tender. When complete put the prepared box stuffing into the pot with the shrimp and crab mixture and mix well. At this point you will probably need to add some of the Italian breadcrumbs in order to get the mixture to the right consistency. You want to have a nice mixture that is not mushy. Add a little at a time so that you don't end up with a dry mixture.

Taste the stuffing and add salt if required. When you have it right; place the mushroom caps in an oven safe baking dish lined with foil and sprayed with cooking spray. Stuff each cap with the mixture. You will have a lot of stuffing so pile it on high until you have used all the stuffing.

Slice the remaining butter into 1/4 inch slices and place one on top of each stuffed mushroom. Place the remaining pats around the caps and pan.

Place in a 350 degrees F oven. After 40 minutes carefully remove the pan and sprinkle some Parmesan cheese and the remaining green onions over the top of each mushroom.

Place the pan back into the oven for about 15 minutes. Remove and serve.