Recipe: Truluck's Seafood-Stuffed Grilled Portobello Mushrooms

I found this wonderful recipe in the January 21, 2001 edition of the Houston Chronicle

TRULUCK'S SEAFOOD-STUFFED GRILLED PORTOBELLO MUSHROOMS

1/2 cup unsalted butter
4 teaspoons chopped fresh garlic
1-teaspoon salt
3 tablespoons finely chopped parsley
2 (3 to 6 inch wide) Portobello mushrooms, stems removed
1/2 pound bay shrimp
1/4 pound each: crawfish tails and crabmeat, jumbo or regular lump

2 teaspoons each: lemon pepper and fresh lemon juice
1 teaspoon Creole seasoning
1 cup shredded Monterey Jack cheese
3 tablespoons grated Parmesan cheese
8 lemon wedges
4 cilantro sprigs

Prepare grill, and preheat oven to 350 degrees. Melt butter in a small saucepan over medium heat. Remove from heat and stir in garlic, slat and parsley. Lightly brush mushrooms with garlic-butter sauce, setting aside remainder for later. Grill mushrooms over open flames until slightly charred about 1 minute each side. Transfer, bottom side up, with tings onto ovenproof platter; set aside.

Spoon remaining garlic butter into a saut pan over medium heat. Add shrimp, crawfish and crab. Saut until shrimp is just cooked; add lemon pepper, lemon juice and Creole seasoning. Saut 1 minute; drain. Carefully spoon seafood mixture evenly over mushrooms. Sprinkle liberally with Monterey Jack cheese, followed by Parmesan. Put in oven and bake 8 to 10 minutes, or until cheeses bubble and turn golden. Remove; let rest 1 minute. Slice each mushroom into 6 to 8 wedges; garnish with lemon wedges and cilantro; serve immediately. Makes 2 servings.