Lobster Stuffed Mushrooms

Posted on December 26, 2006

These mushrooms are a yummy appetiser for any party. And they are bite-size so they are perfect for passing. I use pre-cooked lobster that I bought at a local farm market. It’s easy and fast.

Lobster Stuffed Mushrooms

yields 12

12 large mushrooms (or stuffing mushrooms)
3 cloves garlic, minced
1 shallot, minced
¼ cup butter
¼ cup seasoned breadcrumbs
2 tbsp fresh parsley, chopped
2 tbsp fresh oregano, chopped
1 cup lobster meat, cooked and chopped
¼ cup romano cheese
salt and pepper to taste

Coat a baking dish with cooking spray. Preheat oven to 375 degrees.

Wash the mushrooms and remove the stems. Place into the prepared baking dish.

In a small saucepan, melt ¼ cup butter. Stir in garlic and shallots and cook for 2-3 minutes, until softened.

Remove from heat and combine butter mixture with breadcrumbs, herbs, lobster, and romano.

Spoon mixture into the mushroom caps. Place in oven for 8-10 minutes.

NOTE: if you have extra filling, combine it with a pat of butter, a cup of cooked pasta and a little cheese for a yummy lunch or dinner. Toss in any extra lobster too. YUM!

DID YOU KNOW? Mushrooms are a great source of antioxidants, protein and B-complex vitamins.

That makes this recipe perfect for Sweetnicks’ ARF/5-A-Day Tuesdays. Check out Sweetnicks later tonight for a roundup of great antioxidant rich foods!

Read the full post at Cucina Bella, a family cooking blog.

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