Description
Deliciously rich lobster and crab stuffed mushrooms, perfect for appetizers at gatherings.
Ingredients
- 1 pound Baby Bella mushroom caps (approximately 28)
- 5 to 7 ounces Maine lobster tail (cleaned, lightly steamed, and rough chopped)
- 4 ounces lump crab
- 4 ounces deshelled crab claw meat
- 3 cloves finely chopped garlic
- 1/4 cup finely chopped green onions (optional)
- 1/4-1/2 cup shallots or white onion
- 1 ¼ cups mozzarella cheese (reserve 1/4 cup for topping)
- 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 (set aside 1 tablespoon for the baking sheet)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F.
- Wash and clean the mushrooms using a damp paper towel, then remove the stems.
- Brush a large baking sheet with about 1 tablespoon of melted butter or olive oil.
- Combine in a medium bowl the seasoned panko bread crumbs, the rest of the melted butter, lobster, crab, garlic, onions, shredded cheese, and seasoning.
- Arrange the mushroom caps on the baking sheet in a single layer.
- Scoop the filling generously into each cap, even allowing for some overfilling.
- Place in the oven and bake for 10 to 15 minutes or until they are lightly browned.
- Add reserved mozzarella to the top of each mushroom and switch to broil for 2-3 minutes, melting the cheese to perfection.
- Garnish with freshly chopped parsley, and serve.
Notes
Consider preparing the filling a day in advance for enhanced flavor. Adjust seasonings to add spice as desired.
