Lobster Stuffed Mushrooms (Lobster Recipe)

| December 26, 2006 | 7 Comments

Looking for a lobster recipe worthy of your next dinner party? These Lobster Stuffed Mushrooms take less than 20 minutes to whip up and are an easy but impressive recipe. Guests will love the meaty mushrooms stuffed with buttery lobster filling.

To make this lobster recipe a truly easy recipe, use precooked lobster. Many fish markets, and even some fish mongers in grocery stores, will steam your lobsters for you. Some even sell the meat already plucked from the shells (at a premium, natch). While it might cost you a little more, it will make creating this recipe a breeze.

And besides … who can say no to an amazing buttery lobster recipe?

Lobster Stuffed Mushrooms Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: yields 12 mushroom appetizers


  • 12 large mushrooms (or stuffing mushrooms)
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1/4 cup butter
  • 1/4 cup seasoned breadcrumbs
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh oregano, chopped
  • 1 cup lobster meat, cooked and chopped
  • 1/4 cup Romano cheese
  • salt and pepper to taste


  1. Coat a baking dish with cooking spray. Preheat oven to 375 degrees.
  2. Wash the mushrooms and remove the stems. Place into the prepared baking dish.
  3. In a small saucepan, melt 1/4 cup butter. Stir in garlic and shallots and cook for 2-3 minutes, until softened.
  4. Remove from heat and combine butter mixture with breadcrumbs, herbs, lobster, and Romano cheese.
  5. Spoon mixture into the mushroom caps. Place in oven for 8-10 minutes.


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.

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Category: Appetizers, Celebrate, New England Cuisine, Recipes, Seafood

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (7)

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  1. doug didier says:


    looking at the photo here..

    looks like some sweet red pepper also added


  2. Sarah Caron says:

    Thanks for the comment — there wasn’t any red pepper added. The red you see is the lobster meat (claw meat and outer meat has that coloring). I use meat from the whole lobster.

    Take care!

  3. grace southern says:

    my husband is a lobster comercial fisherman we had a bit of lobster left over and we made these mushrooms they were a hit loved loved them. Simple recipe great and easy!!!!!! thankyou

  4. Can you substitute crab meat for the lobster?

  5. Thanks again for the recipe. I decided to follow your recipe exactly, using lobster instead of crab. I am making it now for tomorrow’s Christmas dinner. I will let you know how it comes out. I am so glad my brother-in-law recommended your recipe on facebook.

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