Seafood Stuffed Mushrooms Courtesy Hoffman Media Baked mushrooms stuffed with savory seafood are finger food at its finest. Cook/Prep Time: 45 MinutesServings: 4 Ingredients 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 Directions Preheat oven to 350°. Line a rimmed baking sheet with foil, and spray with nonstick cooking spray. 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. 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. 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. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!