Seafood Stuffed Shrimp Russula Caps

Soften cream cheese by leaving it on the counter until it reaches room temperature (30 to 45 minutes).

In the meantime, pat shrimp dry with paper towels, then season lightly with salt and pepper.

Sauté shrimp in a skillet with 1 tsp. of oil or butter over medium-high heat for 1 to 2 minutes per side, just until opaque and pink.

Remove shrimp from skillet immediately and set aside to cool to room temperature.

Blanch the scallops: Bring a small pot of salted water to a gentle boil. Drop in scallops and cook for 45 to 60 seconds until they turn opaque and firm up slightly. Immediately transfer scallops to a bowl of ice water to stop the cooking process, then drain well.

Preheat oven to 400°F

Gently clean shrimp russula caps, and remove the stems. (Save stems to use in other dishes)

Arrange caps on baking pan.

Finely chop the cooled shrimp, scallops, and crab meat. Squeeze out the excess moisture and discard.

Place seafood in a bowl and add the softened cream cheese, eggs, and seasonings. Mix well.

Stuff caps with the seafood/dairy mixture.

Melt butter in microwave or small saucepan, and drizzle over each cap.

Sprinkle each cap with Parmesan cheese.

Bake at 400°F for until mushrooms are tender and hot, and cheese is browned (12 to 15 minutes).