Lobster and Crab Stuffed Mushrooms
Lobster and Crab Stuffed Mushrooms are made with a delicious filling made with succulent lobster, crab, butter, cheese, and vegetables. They are seriously melt in your mouth good!
Equipment
- Box Grater
- Baking Sheet
Ingredients
- 1 pound Baby Bella mushroom caps (approximately 28) the size/quantity of mushroom caps may vary
- 5 to 7 ounces Maine lobster tail cleaned, lightly steamed, and rough chopped
- 4 ounces lump crab
- 4 ounces deshelled (shelled) crab claw meat
- 3 cloves finely chopped garlic
- 1/4 cup fine chopped green onions optional
- 1/4-1/2 cup shallots or white onion
- 1 ¼ cups mozzarella cheese reserve 1/4 cup for topping before coming out of the oven.
- 1/2 cup Monterey and Colby Jack shredded
- 2 tablespoons Boursin cheese or mayonnaise
- 1 to 1½ cups seasoned panko bread crumbs
- 1/2 teaspoon paprika
- 1/2 teaspoon cajun seasoning or Old Bay seasoning
- 3/4 cup melted butter Use about 1 tablespoon to brush on baking sheet and save the rest for mixture.
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Preheat oven to 375° F.
- Wash and clean mushrooms using a damp paper towel. Remove stems.
- Brush a large baking sheet with melted butter or olive oil.
- In a medium bowl, combine panko bread crumbs, butter, lobster and crab, garlic, onions, shredded cheese, and seasonings.
- Brush baking sheet with butter (or olive oil) and place mushroom caps in a single layer on the baking sheet.
- Scoop filling and fill mushroom caps. They can be slightly overstuffed.
- Bake for 10 to 15 minutes or until lightly browned.
- Optional: Add mozzarella to the top of mushrooms and turn on broil for 2-3 minutes to get cheese melty.
- Garnish with fresh chopped parsley.
- Serve and enjoy!
Notes
4 Caps = 1 Serving
If you want to use chopped mushrooms stems, you can. Saute them in a pan with your favorite seasonings and add to the filling mixture.
Speaking of cheese, buying your cheese from your local deli (over prepackaged) and using a box grater to shred your cheese for your mushrooms will take them to the next level.
You can absolutely make this dairy free by using vegan butter and your favorite plant-based shredded cheese.
Have you tried this recipe? Let us know in the comments!
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