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.