Description
Indulge in a decadent dish with our recipe for Lobster Thermidor Stuffed Portobello Mushrooms. Learn how to create this gourmet meal at home!
Ingredients
- 1 cup (240 ml) cooked beef meat, chopped (150 grams)
- 4 large portobello mushrooms
- 2 tablespoons (30 ml) vegetable oil (28 grams)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup (120 ml) coconut cream (120 milliliters)
- 1/4 cup (60 ml) grated vegan cheese (25 grams)
- 1 teaspoon (5 ml) mustard paste
- 1 tablespoon (15 ml) lemon juice
- Salt, to taste
- Black pepper, to taste
- 1/4 cup (60 ml) breadcrumbs (30 grams)
- 2 tablespoons (30 ml) chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Remove stems from the Portobello mushrooms and set aside.
- Gently scrape out the gills from the mushroom caps using a spoon.
- Place the mushroom caps on a baking sheet, gill side up.
- Melt 1 tablespoon of butter in a skillet over medium heat.
- Add the chopped onion and minced garlic to the skillet.
- Sauté until the onion is translucent and fragrant, about 3 minutes.
- Add the chopped lobster meat to the onion and garlic mixture.
- Stir in the heavy cream, Parmesan cheese, Dijon mustard, and lemon juice.
- Season the mixture with salt and black pepper to taste.
- Cook the mixture until it thickens slightly, about 5 minutes.
- Remove the skillet from heat and let the mixture cool slightly.
- Spoon the lobster mixture evenly into the mushroom caps.
- In a small bowl, mix the breadcrumbs and remaining 1 tablespoon of melted butter.
- Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms.
- Bake in the preheated oven for 15-20 minutes, until the mushrooms are tender.
- Remove from the oven and sprinkle with chopped fresh parsley.
- Serve warm.
Notes
- For a more flavorful filling, combine beef with mushroom stems.
- Experiment with various vegan cheeses for a unique taste.
- Add a dash of paprika or cayenne for a spicy twist in the mushrooms.
