Crab and Shrimp Stuffed Portabella Mushrooms

In a large pan combine celery, onions, peppers, garlic and butter, cook until vegetables are just soft. Combine with breadcrumbs and cornbread. Dice stems of mushrooms and add to mixture. Add salt and pepper to taste, tarragon leaves, Parmesan cheese, egg, and seafood. Mix well; mixture should be easily pressed into "stuffing consistency" if too dry add melted butter. Set aside.

In a large skillet combine olive oil and vinegar until hot and braise your mushroom caps, until just heated through and beginning to change color. Pat dry. Divide stuffing mixture into equal portions and stuff caps of mushrooms. Sprinkle tops with grated mozzarella, and bake at 375 degrees F until cheese is bubbly and stuffing is set.

Cook's Notes: Excellent First Course or cut into quarters for appetizers.