Thread: Recipe critique -

Im the type of cook that goes from cupboard to cup. meaning I dont measure and what I have is what I use and how it goes into the recipe is how it looks and feels at the time.
Ive made this a thousand times but when Im asked to print it, Im just lost.
So now Im trying to print the recipe that I know to be wonderful, but I dont know if Im getting my thoughts across to others can use it..and thats what I need to know -
Is this a recipe that you could easily follow?
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EARTHY MUSHROOM SEAFOOD FANTASY
Ultimate baked stuffed mushrooms

4 servings/more of a meal than an appetizer.
Preperation time 20minutes/cooking time 15-18minutes
four 8inch oval baking dishes
Preheat oven 375 degrees.

8 large portabella mushrooms (stems removed and finely chopped)
4tbls butter
8 jumbo shrimp
8 fresh sea scallops
8oz shredded mozzerella cheese
4tbls white wine
2 tbls grated parmesean cheese

stuffing
1 cup bread stuffing mix
1/2 cup crab meat
1/2 cup feta cheese
2 tbls chopped scallions
1tsp fresh minced garlic
1/2 cup hot water
2 tbls butter
mushroom stems (finely chopped)
1/4 tsp sea salt
1/8 tsp fresh gound white pepper
one dash of hot pepper sause

To clean portabella mushrooms – hold each mushroom upright. Tap the cap to dislodge any dirt from the gills. Clean with a soft brush or cloth.

Sautee mushroom stems,garlic,and scallions in 1tbls butter on low heat until tender. In medium bowl combine bread stuffing mix,crab meat, sauteed mixture, hot water with melted 1tbls butter,salt,pepper and hot sauce. Let stand 5 mins covered. After mixture cools add cheese. cover and set aside.

Peel and devein shrimp, rinse pat dry. Spoon melted butter into each oval baking dish, about one tablespoon per dish. Add 1tbls wine into each individual dish. Divide mushroom caps, shrimp, and scallops 2 per dish. You can arrange in any manner you feel is pleasent for you, I like to put the two mushrooms on either end of the oval and the seafoods in the middle. Mound each mushroom with stuffing mixture. (No worries if stuffing falls off!)

Top with mozzerella cheese. Sprinkle tops with grated parmesean cheese. Salt and pepper if desired.

Bake in preheated 375 oven for 15-18 minutes or until cheese is nicely browned.


Suggested side - your favorite green salad and toasted bread.

That's neat.. I think I can follow that.

yep it works.

I could follow it - but if the mushrooms are all finely chopped - then how is it a "stuffed" mushroom? Or did I miss something?

8 large portabella mushrooms (stems removed and finely chopped)
I added the stems in (*) so as to explain thats where the mushroom comes from to sautee...
I figured that the person reading it would know not to chop the cap as the recipe is for stuffed mushrooms..
Im I assuming too much?