'Shrooms & Wontons

Stuffed Mushrooms

Ingred;
1 pkg lg stuffer Mushrooms
1/2 pkg (4oz) Cream Cheese
1/4c. shredded Mozzarella Cheese
1/4c. Crab (can use imitation)
2 Green Onions, sliced
1t. Worcestershire Sauce
1/4t. each Garlic & Onion Power
1/2t. salt

Oven 400
Clean mushrooms with a damp paper towel, remove their stems and place caps on a cookie sheet. Lightly drizzle them with olive oil. Put the cream cheese in a food processor and blend, add in the remaining ingred and process until smooth. Using a spoon fill each mushroom cap with about 1t. of the filling. Place pan in the oven and cook for about 30 min. I did try wrapping some of them with half a slice of raw bacon, they turned out pretty good that way but had to cook about 10-15 longer.

Herb & Shrimp Wonton Cigars
Ingred;
Wonton Wrappers
4 oz Cream Cheese
1t. each fresh minced, Parsley, Basil & Oregano
1/4t. minced Garlic
1T. minced Onion
1/2t. Salt
1/2c. fresh Salad Shrimp

Oven 400.
Grease a cookie sheet with olive oil, lightly brush each wonton wrapper with olive oil, both sides. Place about 1t. of the herb cheese in middle of each wonton, spread in a vertical line, top with 4-6 shrimp and roll into a cigar. Repeat with remaining ingred. Place in oven and cook for about 30 min, until they are crispy. Serve with cocktail, or sweet & sour sauce for dipping.