Lobster-Stuffed Portobello Mushrooms

Lobster-Stuffed Portobello Mushrooms are an elegant yet easy-to-make dish that feels luxurious and indulgent. Meaty mushroom caps are filled with tender chunks of lobster, creamy cheese, and flavorful herbs, then baked until golden and bubbling. It’s the perfect appetizer or light entrée when I want something rich, savory, and impressive.

Why You’ll Love This Recipe

I love how this recipe brings restaurant-quality flavor to my table without the need for complicated steps. The earthiness of the portobello mushrooms pairs perfectly with the sweet, buttery lobster. Add in a creamy, cheesy filling and a crisp golden topping, and every bite becomes a decadent treat. Whether I serve them for date night or dinner parties, these always wow the crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Large portobello mushroom caps (stems and gills removed)

• Cooked lobster meat (chopped)

• Cream cheese (softened)

• Mayonnaise or sour cream

• Garlic (minced)

• Lemon juice

• Fresh parsley or chives (chopped)

• Shredded mozzarella or fontina cheese

• Grated Parmesan cheese

• Panko breadcrumbs (optional for topping)

• Olive oil

• Salt and black pepper

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment.

2. I brush the mushroom caps with olive oil and season them lightly with salt and pepper. I bake them gill-side up for 10 minutes to soften and remove excess moisture.

3. While the mushrooms bake, I mix the lobster meat with cream cheese, mayo or sour cream, garlic, lemon juice, herbs, and shredded mozzarella.

4. I spoon the lobster mixture into the pre-baked mushroom caps and top with Parmesan and a sprinkle of panko breadcrumbs for crunch.

5. I return the mushrooms to the oven and bake for another 15–20 minutes, until the tops are golden and the filling is hot and bubbly.

6. I garnish with extra herbs and a squeeze of lemon before serving.

Servings and timing

This recipe makes 4 stuffed mushrooms, enough for 2–4 people as a main or appetizer. It takes about 20 minutes to prep and 30 minutes to bake, so it’s ready in about 50 minutes total.

Variations

I sometimes swap the lobster for crabmeat, shrimp, or even scallops for a different seafood twist. For a heartier filling, I add sautéed spinach or chopped cooked bacon. If I want a dairy-free option, I use a cashew cream base and leave out the cheese. A dash of Old Bay seasoning or smoked paprika also adds depth to the flavor.

Storage/reheating

I store leftovers in the fridge for up to 2 days. To reheat, I place the mushrooms in a 350°F oven for 10–12 minutes until warmed through. I avoid microwaving, as it can make the mushrooms soggy. These don’t freeze well, so I enjoy them fresh whenever possible.

FAQs

Can I use canned or frozen lobster?

Yes, I’ve used frozen or canned lobster meat when fresh isn’t available. I just make sure to drain it well and pat it dry for the best texture.

Do I need to remove the gills from portobellos?

I usually do—it helps reduce moisture and gives a cleaner, less earthy flavor to the finished dish.

What side dishes go well with this?

I serve these with a light salad, roasted asparagus, or garlic butter green beans. A slice of crusty bread makes a great addition too.

Can I make these ahead of time?

Yes, I prepare and stuff the mushrooms ahead, then cover and refrigerate them. I bake them just before serving for the best texture.

How do I keep the mushrooms from getting soggy?

I pre-bake them to release moisture, and I avoid overfilling with liquid ingredients. A sprinkle of breadcrumbs on top also helps absorb extra moisture.

Conclusion

Lobster-Stuffed Portobello Mushrooms are one of those dishes that feels fancy but is surprisingly easy to make. With tender seafood, creamy filling, and golden cheesy tops, they deliver indulgent flavor in every bite. Whether I’m cooking for a special occasion or treating myself to something decadent, this recipe always hits the mark.