# Hella-of-a-bella Recipe

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment for easy cleanup.

Gently clean each portabella with a damp paper towel. Remove stems and scrape out the gills with a spoon (optional: removing gills prevents excess moisture and darkening). Pat mushrooms dry.

Brush both sides of each mushroom cap with 2 tablespoons olive oil and season the cavity side with 1 tsp salt and 1/2 tsp freshly ground black pepper. Place caps, cavity side up, on the prepared baking sheet.

Roast the mushrooms in the preheated oven for 10 minutes to begin releasing moisture and soften. Remove from oven and drain any excess liquid from the baking sheet.

While mushrooms roast, prepare the seafood. Pat the raw shrimp dry and chop into 1/2–3/4" pieces. Gently pick through the crab meat to remove any shell pieces and break up large lumps slightly, keeping some lumps whole for texture.

In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add the minced shallot and cook, stirring, until translucent, about 2–3 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, being careful not to brown the garlic.

Add the chopped shrimp to the skillet and sauté 1–2 minutes until just pink on the outside (they will finish cooking in the oven). Pour in 2 tablespoons dry white wine (or chicken broth) and simmer for 1 minute to deglaze and concentrate flavors. Remove skillet from heat and let cool slightly.

In a mixing bowl, combine the sautéed shrimp, jumbo lump crab meat, 3 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 2 tablespoons chopped parsley, 1/2 teaspoon Old Bay seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Gently fold to combine, trying to keep crab lumps intact where possible. Taste and adjust seasoning with a little more lemon or salt if needed.

Spoon an even amount of the seafood mixture into each roasted mushroom cavity, mounding slightly but not overflowing. Reserve a little mixture if you want to correct seasoning after a quick taste.

Sprinkle the filled mushrooms with the grated Parmesan cheese and, if using, 1/4 cup panko breadcrumbs evenly divided among the 4 mushrooms for a golden crunchy top. Drizzle with a light brush of olive oil or dot with a little extra butter (about 1 tsp per mushroom) to encourage browning.

Bake the stuffed mushrooms at 400°F (200°C) for 10–12 minutes, until the topping is heated through, the shrimp are fully opaque, the cheese is melted and the top is lightly browned. If desired, place under the broiler for 1 minute to deepen browning—watch closely to prevent burning.

Remove from oven and let rest 2 minutes. Garnish with the remaining 1 tablespoon chopped parsley or chives and serve with lemon wedges on the side for squeezing over each mushroom.