Over the years Max had used a recipe created by his sister Shirley for one of the best seafood mushroom caps. This recipe has won compliments from hundreds of customers that used to dine at Max's restaurants. Hope you like it and let us know what you think. Items you will need: for serving about 40 caps

2lbs of medium #1 white mushrooms jumbo can also be used

Preheat oven to 450 degrees Fahrenheit

Cooking instructions:

Pull stems off from mushrooms carefully set stems aside

Panfry mushrooms caps to a light brown in canola oil, when done drain all juices fro m pan place drained caps on a bake sheet

Chop up all the stems. Mince fine the peeled garlic and chop up seafood to very small chunks 1/4 inch

Melt the margarine into a pot add garlic chopped mushrooms stems salt and dill weed and stir for 3 minutes or so, next add your seafood (most seafood like shrimp and imitation crab is precooked if not cook in separate pan first, before adding) allow everything to stew for 4 minutes.

Drain MOST but not all the juices from your pot, next add the cream cheese. (If cream cheese is too hard, microwave for a bit to soften up) stir everything together until cream cheese is soft and mixed with other ingredients, you don’t want some parts of the cream cheese to remain all white.

Next start filling your caps with the mix you created, lastly sprinkle shredded cheese on top and bake until golden brown...Bon appetite