Red Lobster Stuffed Mushrooms

This is from Top Secret Restaurant Recipes by Todd Wilbur

My family loves the Red Lobster mushrooms, and these are so close that you will think you are at the restaurant.

1/2 cup Water
3 Tbsp butter (or more if you like)
1 Tbsp Minced celery
1 Tbsp Minced onion
1 Tbsp finely chopped red chili pepper
1 Tbsp finely chopped green chili pepper
1/4 Tbsp dried parsley
1/2 tsp salt
Dash pepper
1/2 tablespoon sugar
3/4 cup cornbread crumbs (Pepperidge Farm cornbread stuffing mix is good)
1 cup Lobster meat (or 1/2 cup lobster and 1/2 cup crab)
1 egg, beaten
20-24 mushrooms with stems removed
1/4-1/2 lbs Monterey Jack cheese (I use more)
Paprika

Preheat oven to 375 degrees F. Boil the water and 2 Tbsp butter in med saucepan. Add celery, onion, peppers, parsley, salt, pepper, and sugar. Simmer for 5 mins. Add the bread crumbs and remove from heat. Mix the lobster/meat mixture with the beaten egg. Add to the breadcrumb mixture, cover and let stand 5 mins. Fill the mushroom caps w/2-3 tsp of the stuffing mixture, brush w/melted butter and top with the monterey jack cheese. Lightly sprinkle w/paprika and bake in a roasting pan or baking dish for about 12 mins or until cheese is melted. Broil for 1-2 mins to brown cheese.

**The stuffing does freeze well for later use.