24 large mushrooms
2 Tbsp olive oil
2 Tbsp butter
1 medium onion diced
4-6 cloves garlic, minced
1/2 c white wine
1 tsp liquid crab boil
1 Tbsp Cajun seasoning, or to taste
8 oz cream cheese
4 oz grated parmesan cheese
4 0z shredded cheddar or jack cheese
8 oz small shrimp, chopped
8 oz imitation crab, chopped

Clean mushrooms and stem. Dice the stems. Heat a large sautee pan over medium high heat, and add the olive oil and butter. Add diced stems , onion and garlic and sautee about 4 - 5 min. Add the white wine and cajun seasoning and cook until reduced by about half. Reduce heat to medium. Add the cream cheese in small chunks and let melt, stirring occasionally. Add the other cheeses, shrimp and crab, stirring until heated through. Check seasoning. Remove from heat. Stuff mushroom caps rounded full. Bake or microwave until mushrooms are cooked.