2 Tbs butter
2 Tbs minced celery
1 Tbs minced onion
1 Tbs minced red bell pepper
2 lbs 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
2 Tbs water
1/4 tsp Old Bay Seasoning
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
3 Tbs olive oil
2/3 cup shredded white cheddar cheese
1. 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.
2. 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.
3. 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.