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
• ¼ cup shredded white Cheddar cheese
• 1 egg
• 2 tablespoons water
• ¼ teaspoons Old Bay seasoning
• ⅛ teaspoon garlic powder
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 3 tablespoons olive oil
• ⅔ cup shredded white Cheddar cheese

Directions

1. Melt butter in skillet over medium heat.
2. Add minced celery, onion, and red bell pepper. Cook 2 minutes, until tender, then cool.
3. Remove stems from mushrooms and finely chop ¾ cup of stems. Set mushroom caps aside.
4. In large bowl combine vegetable mixture, chopped stems, crushed oyster crackers, lobster meat, crab meat, ¼ cup shredded white Cheddar cheese, egg, water, Old Bay seasoning, garlic powder, salt, and pepper.
5. Grease two large jelly-roll pans.
6. Brush mushroom caps with olive oil, sprinkle with salt, and stuff with lobster-crab mixture.
7. Arrange caps in prepared pans. Top with remaining ⅔ cup shredded white Cheddar cheese.
8. Bake 12 minutes - until lightly browned. Makes about 50 mushrooms.