Tender baked mushrooms are stuffed with a buttery lobster filling in this delicious appetizer recipe.
But whereas the lobster of my childhood was always served in the shell with clarified butter on the side, I love using lobster in innovative ways — because it’s so good in so many dishes from Lobster Risotto to Lobster Salad. It’s also heavenly in this recipe for Lobster Stuffed Mushrooms.
These babies take less than 20 minutes to whip up — but your dinner guests will never need to know that. Seriously, if you are looking for an easy, but impressive lobster recipe, this is what you want to make.
Now, a hint: to make this truly easy, look for precooked lobster from your local fishmonger. My favorite grocery store always sells little tubs of lobster that’s already been plucked from the shell. Other stores have already cooked lobsters for sale as well. Buying already cooked (and shelled!) lobster makes this recipe a total breeze.
And besides … who can say no to amazingly buttery Lobster Stuffed Mushrooms?
- 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
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 1/4 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 cheese.
Spoon mixture into the mushroom caps. Place in oven for 8-10 minutes.