2 tablespoons butter
2 tablespoons celery, minced
1 tablespoon onion, minced
1 tablespoon red bell pepper, minced
2 pounds mushrooms
1 cup oyster crackers, crushed
6 ounces cooked lobster meat, chopped
1/4 pound cooked fresh crab meat, picked over and shredded
1/4 cup white Cheddar cheese, shredded
1 large egg
2 tablespoons water
Old Bay Seafood Seasoning
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil
2/3 cup white Cheddar cheese, shredded

Heat the oven to 400 degrees F.

Melt 2 tablespoons butter in skillet over medium heat. Add 2 tablespoons minced celery, 1 tablespoon each minced onion and red bell pepper. Cook 2 minutes, until tender; cool.

Remove stems from 2 pounds mushrooms; finely chop half the stems (about 1/4 cup). Reserve remaining stems for another use.

Combine celery mixture, chopped stems, 1cup oyster crackers, crushed, 6 ounces cooked lobster meat, chopped, 1/4 pound cooked fresh crab meat, picked over and shredded, 1/4 cup shredded white Cheddar cheese, 1 large egg, 2 tablespoons water, Old Bay Seasoning, and 1/8 teaspoon each garlic powder, salt and pepper in bowl.

Grease two large jellyroll pans. Brush caps with 3 tablespoons olive oil. Sprinkle caps with salt. Stuff caps with lobster-crab mixture. Arrange caps in prepared pans. Divide and top with 2/3 cup shredded white Cheddar cheese. Bake 12 minutes, until lightly browned. Makes about 50 mushrooms.

Servings: 4