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Lobster Stuffed Mushrooms (Lobster Recipe)

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

Lobster Stuffed Mushrooms

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 stuffed mushrooms 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. Our local seafood shop sells freshly cooked lobster meat by the pound. You can also purchase already cooked lobsters as well.

Cooked lobster meat makes these a breeze to whip up.

And besides … who can say no to amazingly buttery Lobster Stuffed Mushrooms?

One more thing: if you happen to have any extra filling, it’s absolutely delicious combined with a little extra butter and tossed with pasta.

More Lobster Recipes

Lobster Stuffed Mushrooms

Lobster Stuffed Mushrooms Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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

Instructions

  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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Diane Barrett

Tuesday 24th of December 2013

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

Diane Barrett

Sunday 22nd of December 2013

Can you substitute crab meat for the lobster?

Sarah W. Caron

Sunday 22nd of December 2013

Hi there, I've never made these with crab meat, so I can't say how it would impact the flavor, texture or final product. Sorry I can't be of more help!

grace southern

Saturday 9th of October 2010

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

Sarah Caron

Saturday 9th of October 2010

Grace, I am so glad you liked them!

Sarah Caron

Saturday 5th of July 2008

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!

doug didier

Friday 4th of July 2008

hi

looking at the photo here..

looks like some sweet red pepper also added

doug