Courtesy of Hoffman Media.
- 4 portobello mushroom caps
- 2 Tbsp. unsalted butter
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 3 cloves garlic, minced
- 2 tsp. Old Bay Seasoning
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 cup shredded Parmesan cheese, divided
- 1/2 cup shredded mozzarella cheese
- 1 Tbsp. fresh lemon juice
- 2 tsp. Worcestershire sauce
- 2 eggs, lightly beaten
- 1/2 cup Japanese bread crumbs (panko), divided
- 4 oz. crabmeat
- 4 oz. crawfish tails
- 2 Tbsp. chopped fresh parsley
1.) Preheat oven to 350°. Line a rimmed baking sheet with foil, and spray with nonstick cooking spray.
2.) Using a dry paper towel, lightly brush excess dirt from outside of mushroom caps. Remove and discard stems. Using a metal spoon, scrape gills and discard.
3.) In a large skillet, melt butter over medium heat. Cook onion and celery until translucent and soft, 10 to 12 minutes. Add bell peppers, and cook 4 to 6 minutes more. Add garlic, Old Bay Seasoning, salt, and pepper, and cook just until fragrant, about 1 minute.
4.) Transfer onion mixture to a large bowl, and add 1/4 cup Parmesan, mozzarella, lemon juice, Worcestershire, eggs, 1/4 cup bread crumbs, crab, and crawfish. Mix to combine well. Divide mixture evenly among mushroom caps, and press firmly. Top mixture with remaining bread crumbs, remaining 1/4 cup Parmesan, and parsley. Place on prepared baking sheet, and bake until lightly browned, 15 to 17 minutes.