-
1
Saute bacon in skillet over medium-high heat until lightly browned and crispy. Remove bacon and drain on paper toweling. Drain off all but 1/4 cup of bacon drippings, reserving remaining drippings for another use.
-
2
Saute mushroom stems in bacon drippings in skillet over medium-high heat for 3 to 5 minutes. Remove and set aside.
-
3
Add crab, shrimp, green onions, garlic, and herbs to skillet, adding more drippings, as necessary. Saute for 2 to 3 minutes, or until shrimp is just opaque. Do not overcook. Remove seafood mixture from pan and set aside.
-
4
Melt butter in same pan. Add flour all at once and cook for a couple of minutes, just until the roux turns golden. Add half and half and sherry and cook, stirring constantly, until slightly thickened. Return seafood mixture and mushroom stems to skillet and heat through. Remove skillet from heat.
-
5
To seafood mixture, add breadcrumbs, Parmesan cheese, Worcestershire sauce, salt, and pepper; mix well. Divide mixture into six equal portions. Seafood mixture can be refrigerated up to 24 hours at this point.
-
6
Brush tops and undersides of portabello caps generously with olive oil. Place caps, top side up, on grill over medium heat or on cookie sheet in 350-degree oven. Grill or bake for about 5 minutes per side.
-
7
Spoon one portion of seafood mixture into each mushroom cap. Sprinkle with reserved bacon bits. Cover each cap with a slice of provolone. Grill over medium heat or place in 350-degree oven for 10 minutes or until hot and bubbly.
-
8
Serve with lemon wedges.
