Lobster Stuffed Mushrooms (Lobster Recipe)

| December 26, 2006 | 7 Comments

Tender baked mushrooms are stuffed with a buttery lobster filling in this delicious appetizer recipe.

Growing up, I spent every summer on the Connecticut shoreline. The days were filled with sand, swimming and lots of seafood. Naturally, I adore everything from salmon to shrimp to lobster.

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?

Lobster Stuffed Mushrooms Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: yields 12 mushroom appetizers

Ingredients

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

Directions

  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.

Notes

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 Walker 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:

    hi

    looking at the photo here..

    looks like some sweet red pepper also added

    doug

  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.
    Diane

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