• 2 Tbs butter
• 2 Tbs minced celery
• 1 Tbs minced onion
• 1 Tbs 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 Tbs water
• 1/4 tsp Old Bay Seasoning
• 1/8 tsp garlic powder
• 1/8 tsp salt
• 1/8 tsp pepper
• 3 Tbs olive oil
• 2/3 cup shredded white cheddar cheese

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.