Lobster and Crabmeat-stuffed Mushrooms

Ingredients

 * 2 tablespoons butter
 * 2 tablespoons minced celery
 * 1 tablespoons minced onion
 * 1 tablespoons minced red bell pepper
 * 2 pounds mushrooms
 * 1 cup oyster crackers - crushed
 * 6 oz. cooked lobster meat - chopped
 * 4 oz. cooked crab meat - picked over and shredded
 * 1/4 cup shredded white cheddar cheese
 * 1 egg
 * 2 tablespoons water
 * 1/4 teaspoons Old Bay Seasoning
 * 1/8 teaspoon garlic powder
 * 1/8 teaspoon salt
 * 1/8 teaspoon pepper
 * 3 tablespoons olive oil
 * 2/3 cup shredded white cheddar cheese

Directions
Melt butter in skillet over medium heat. Add minced celery, onion, and red bell pepper. Cook 2 minutes, until tender, then cool. Remove stems from mushrooms and finely chop 3/4 cup of stems. Set mushroom caps aside.

In large bowl combine vegetable mixture, chopped stems, crushed oyster crackers, lobster meat, crab meat, 1/4 cup shredded white cheddar cheese, egg, water, Old Bay Seasoning, garlic powder, salt, and pepper.

Grease two large jelly-roll pans. Brush mushroom caps with olive oil, sprinkle with salt, and stuff with lobster-crab mixture. Arrange caps in prepared pans. Top with remaining 2/3 cup shredded white cheddar cheese.

Bake 12 minutes - until lightly browned. Makes about 50 mushrooms.