1 lb. fresh button mushrooms, cleaned and stems removed
1 cup. dry seasoned bread crumbs
2/3 cup. butter, melted
1/4 cup. fresh parsley, chopped
1 cup. mozzarella cheese, shredded
1/2 cup. cooked crabmeat, shredded
1 lb. cooked lobster meat, chopped
3 tbsp. garlic, minced
Preheat oven to 375F. Arrange the mushroom cap in a single layer on a cookie sheet. In a medium bowl, mix together the bread crumbs, butter, parsley, mozzarella, crabmeat, lobster and the garlic.
Spoon the seafood mixture into the mushroom caps and bake for 10 to 12 minutes until lightly browned.
Makes: 6 to 8 servings.