Seafood Stuffed Mushrooms

40 mushroom caps, cleaned with stems removed
1/2 cup cream cheese
1/4 cup milk
1 clove garlic finely minced
1 pinch pepper
1 pinch nutmeg
1/2 teaspoon salt
1 1/2 teaspoon flour
1 tablespoon mayonnaise
1 tablespoon lemon juice
3 tablespoons grated parmesan cheese
2 green onions finely sliced
1 can Crown Prince crab meat, drained
1 can Geisha tiny shrimp, drained
1/2 cup gouda cheese finely grated
parmesan cheese for sprinkling

On low heat in a saucepan whisk together flour, cream cheese, milk, salt, nutmeg and pepper until smooth. Add mayonnaise, lemon juice, parmesan and green onion. Remove from the heat and gently fold in crab and shrimp. Cool before stuffing mushrooms. Stuff each mushroom cap and place in a large baking dish sprayed with non-stick cooking spray. Sprinkle with gouda and also extra parmesan cheese. Place in preheated 400° oven for 15-20 minutes.

This recipe works well to prepare a day ahead if needed.