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!
1poundBaby Bella mushroom caps (approximately 28)the size/quantity of mushroom caps may vary
5 to 7ounces Maine lobster tailcleaned, lightly steamed, and rough chopped
4ounceslump crab
4ounces deshelled (shelled) crab claw meat
3clovesfinely chopped garlic
1/4 cup fine chopped green onionsoptional
1/4-1/2cup shallots or white onion
1 ¼cupsmozzarella cheesereserve 1/4 cup for topping before coming out of the oven.
1/2cupMonterey and Colby Jackshredded
2tablespoonsBoursin cheese or mayonnaise
1 to 1½cupsseasoned panko bread crumbs
1/2teaspoonpaprika
1/2teaspoon cajun seasoning or Old Bay seasoning
3/4cupmelted butterUse 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 ServingIf 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.