Heat oven to 375 degrees.

Clean the mushrooms and remove the stems but don’t throw them out. Chop the stems finely to add to the stuffing mixture. Finely chop the celery and onion.

Heat a pan to medium heat. Once warm add the butter, celery, onions and mushroom stems. Saute until tender. Pour in the chicken broth and bring to a simmer.

Chop the lobster meat and add to the pan. Once the mixture boils, remove from the heat. Then add the stuffing mix and Italian seasoning, garlic salt and pepper to taste. Fold together.

Fill the mushroom caps with the mixture and add to a large baking pan.

Bake for 15 minutes or until mushrooms are desired tenderness. Add the cheese and bake for another 3-5 minutes or until the cheese is melted.

Remove from the oven and serve immediately.