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.

*For best results use fresh ingredients.