Provincetown Portuguese Cookbook

Appetizers

Acepipes

Mariana's Favas and Louise's Favas | Stuffed Mushroom Caps | Little Necks San Miguel | Steamed Clams Madeira | Cape Cod Hoggs | Shrimp with Saffron | Preserved Tinker Mackerel | Aunt Joann's Clam Fritters | BBQ Squid | Lisbon Codfish Balls | Red Cabbage Salad Portuguesa | Eggs in Cotton | Linguiça Party Balls

Joyce Perry Strong

3 lbs. mushrooms

1 1/2 sticks butter

1-6 1/2 oz. can crab meat

1-6 1/2 oz. can shrimp

1 tsp. garlic powder

1-8 oz. container of Italian bread crumbs

1 cup mushroom stems, finely chopped

2 tsp. pepper

1 cup of diced linguiça

Steam the mushrooms and save the steaming liquid. Remove the stems from the mushrooms and chop to fill one cup. Melt one stick of butter in a large pan. Add the crab meat, shrimp, garlic powder, linguiça, bread crumbs, mushroom stems and pepper. Add enough of the reserved steaming liquid to moisten the stuffing. Simmer on a low flame 5 to 7 minutes. Fill the mushroom caps. Melt the remaining butter and pour over the mushrooms. Bake at 350° for 10 to 15 minutes.