Red Lobster's Lobster and Crab Stuffed Mushrooms

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