Lobster-Stuffed Portobello Mushrooms
Delightful portobello mushrooms stuffed with creamy lobster meat, perfect for cozy nights in or elegant gatherings.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the Filling
- 1 lb chopped lobster meat Fresh or high-quality frozen lobster
- 1/2 cup breadcrumbs Use gluten-free breadcrumbs if needed
- 1/4 cup mayonnaise For creaminess
- 2 tbsp lemon juice Adds tanginess
- 1 tsp Old Bay seasoning Classic seafood seasoning
- 1/4 cup shredded Gruyère cheese For a golden crust
- 2 tbsp chopped chives Fresh herbs for garnish
For the Mushrooms
- 4 large Portobello mushrooms Sturdy mushroom caps for stuffing
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with foil or parchment paper.
- Remove the stems and gills from each Portobello mushroom cap.
Mixing the Filling
- In a large bowl, combine the lobster meat, breadcrumbs, mayonnaise, lemon juice, Old Bay seasoning, shredded Gruyère, and chopped chives. Mix until well incorporated.
Stuffing and Baking
- Fill each mushroom cap generously with the lobster mixture.
- Place the stuffed mushrooms on the prepared baking sheet and bake for 18–20 minutes until golden brown.
- Optionally, broil for 1–2 minutes for a crispy top.
Notes
Serve as an appetizer or main dish, great alongside a fresh salad. Store leftovers in an airtight container for up to 2 days.