Fried Stuffed Mushrooms
	
	30 Mushrooms
	1 Stick Margarine
	1/2 Cup Chopped Green Pepper
	1 Stick Chopped Celery
	1/4 Cup Chopped White Onion
	2 Toes Minced Garlic
	1/2 Cup Chopped Green Onion
	1 tbs Lea & Perrins Worcestershire Sauce
	1/4 Cup Flour
	2 tsp Parsley
	1/2 Cup Chopped Shrimp
	4 Scrambled Eggs
	1/2 Cup Half and Half Cream
	1/2 Cup Crumbled Crackers
	Add Pepper and Salt To Taste
	
	Mushroom Batter
	
	4 Additional Eggs
	2 Cups Flour
	2 Cups 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 scrambled eggs then cook for 10 minutes.  Next add h
	alf 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 1/2 a pot of hot oil, turning constantly until 
	lightly or medium brown. Garnish as desired.
	
	Yield:  15 Servings

	
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