RED LOBSTER LOBSTER AND CRAB STUFFED MUSHROOMS


2 T. butter
2 T. celery, minced
1 T. onion, minced
1 T. red bell pepper, minced
2 lb. mushrooms
1 C. oyster crackers, crushed
6 oz. cooked lobster meat, chopped
1/4 lb. cooked fresh crab meat, picked over and shredded
1/4 C. white Cheddar cheese, shredded
1 large egg
2 T. water
Old Bay Seafood Seasoning
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
3 T. olive oil
2/3 C. white Cheddar cheese, shredded

Heat the oven to 400°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

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