Ingredients: 2 tbsp butter 2 tbsp minced celery 1 tbsp minced onion 1 tbsp 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 1 egg 2 tbsp water 1/4 tsp old bay seasoning 1/8 tsp garlic powder 1/8 tsp salt 1/8 tsp pepper 3 tbsp olive oil 2/3 cup shredded white cheddar cheese Directions: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. |