Seafood Stuffed Mushrooms

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:

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.
4. Add bell peppers, and cook 4 to 6 minutes more.
5. Add garlic, Old Bay Seasoning, salt, and pepper, and cook just until fragrant, about 1 minute.
6. 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.
7. Divide mixture evenly among mushroom caps, and press firmly. Top mixture with remaining bread crumbs, remaining 1/4 cup Parmesan, and parsley.
8. Place on prepared baking sheet, and bake until lightly browned, 15 to 17 minutes.