Description
Lobster-Stuffed Portobello Mushrooms are rich, savory mushroom caps filled with tender lobster meat, creamy cheese, and herbs. Baked until golden and bubbly, they’re an impressive appetizer or elegant entrée.
Ingredients
- 4 large portobello mushroom caps (stems and gills removed)
- 6 oz cooked lobster meat, chopped
- 4 oz cream cheese, softened
- 2 tablespoons mayonnaise or sour cream
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley or chives
- 1/2 cup shredded mozzarella or fontina cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons panko breadcrumbs (optional)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush mushroom caps with olive oil and season with salt and pepper. Bake gill-side up for 10 minutes.
- In a bowl, mix lobster meat with cream cheese, mayonnaise, garlic, lemon juice, herbs, and shredded cheese.
- Spoon filling into pre-baked mushroom caps. Top with Parmesan and breadcrumbs if using.
- Return to oven and bake for 15–20 minutes until tops are golden and filling is bubbly.
- Garnish with extra herbs and a squeeze of lemon before serving.
Notes
- Substitute lobster with crab, shrimp, or scallops for variation.
- Add sautéed spinach or cooked bacon for a heartier filling.
- For dairy-free, use cashew cream and omit cheese.
- Old Bay or smoked paprika adds depth to flavor.
- Pre-baking mushrooms prevents sogginess and concentrates flavor.
Nutrition
- Serving Size: 1 mushroom
- Calories: 240
- Sugar: 2g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 60mg
