Lobster Stuffed Mushrooms Recipe
by Sarah W. Caron • December 26, 2006 • Appetizers, ARF, fish/shellfish • 4 Comments
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
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
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
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 ΒΌ 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!
hi
looking at the photo here..
looks like some sweet red pepper also added
doug
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!
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
Grace, I am so glad you liked them!