Lobster and Crabmeat-stuffed Mushrooms

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Makes about 50 mushrooms



  1. Melt butter in skillet over medium heat.
  2. Add minced celery, onion, and red bell pepper. Cook 2 minutes, until tender, then cool.
  3. Remove stems from mushrooms and finely chop ¾ cup of stems. Set mushroom caps aside.
  4. In large bowl combine vegetable mixture, chopped stems, crushed oyster crackers, lobster meat, crab meat, ¼ cup shredded white Cheddar cheese, egg, water, Old Bay seasoning, garlic powder, salt, and pepper.
  5. Grease two large jelly-roll pans.
  6. Brush mushroom caps with olive oil, sprinkle with salt, and stuff with lobster-crab mixture.
  7. Arrange caps in prepared pans. Top with remaining ⅔ cup shredded white Cheddar cheese.
  8. Bake 12 minutes - until lightly browned.