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 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 Newberg with Crumb Topping
- Leek, Beet and Radish Fried Rice with Buttery Lobster
- Buttery Lobster Bacon Stuffing
- Lobster Salad with Avocado, Feta and Lemon Vinaigrette
- Lobster Risotto
Lobster Stuffed Mushrooms Recipe
Ingredients
- 12 large mushrooms, or stuffing mushrooms
- 3 cloves garlic, minced
- 1 shallot, minced
- ¼ cup butter
- ¼ cup seasoned breadcrumbs
- 2 tablespoon fresh parsley, chopped
- 2 tablespoon fresh oregano, chopped
- 1 cup lobster meat, cooked and chopped
- ¼ cup Romano cheese
- salt and pepper to taste
Instructions
- 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 ¼ 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.
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.
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!
Can you substitute crab meat for the lobster?
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!
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
wow I love making stuffed mushrooms. My mom made the sausage stuffed....I will definitely try these! maybe when friends and family visit next month!
Thanks for the recipe! Since I hate to waste, when I cooked the onions, I added chopped mushroom stems. It was perfect!
Was so excited to try these as I always make the recipe as stated first. Thankfully I didn't add the optional salt & pepper. However, I found the Romano cheese truly overpowered and made them very salty. I'll be happy making these again without the cheese as it is an excellent recipe and I want to taste the lobster not the salt.
Glad you liked the recipe! And always good to adapt to your preferences. You might find milder parmesan more to your liking for this.