Instructions
- Preheat oven to 375°F (190°C). Remove stems from Mushrooms and set caps aside. Lightly sauté mushroom caps in butter until softened.
- Prepare the Béchamel Sauce: In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux. Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with Salt, Pepper, and Nutmeg.
- In a large bowl, combine the Béchamel Sauce, Lobster meat, Scallops, Shrimp, Parmesan cheese, Green onions, and Tarragon. Mix gently.
- Stuff each Mushroom cap with the Seafood Filling.
- In a small bowl, combine Panko breadcrumbs and melted Butter. Sprinkle evenly over the stuffed Mushrooms.
- Bake for 25-30 minutes, or until Mushrooms are tender, Filling is bubbly, and Topping is golden brown.
- Let cool slightly before serving.
