Easy Lobster-Stuffed Portobello Mushrooms
A comforting dish combining succulent lobster meat with earthy portobello mushrooms, perfect for cozy nights in.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the filling
- 1 lb chopped lobster meat Sweet and tender, the star ingredient.
- 1/2 cup breadcrumbs Adds texture and body.
- 1/4 cup mayonnaise Binds the filling together.
- 2 tbsp lemon juice Adds acidity to lift flavors.
- 1 tsp Old Bay seasoning Enhances the sweetness of the lobster.
- 1/4 cup shredded Gruyère cheese Adds a gratin-like quality when melted.
- 2 tbsp chopped chives Provides a delicate onion flavor.
Mushrooms
- 4 large Portobello mushrooms Perfect for holding the filling.
Instructions
Preparation
- Preheat your 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.
- In a medium-sized mixing bowl, combine the chopped lobster meat, breadcrumbs, mayonnaise, lemon juice, Old Bay seasoning, shredded Gruyère cheese, and chopped chives. Mix thoroughly.
Assembly
- Using a spoon, fill each mushroom cap with the lobster mixture, pressing it in firmly.
- Place the filled mushrooms on the prepared baking sheet.
Baking
- Bake in the preheated oven for 18-20 minutes or until the tops are golden and heated through.
- For extra crispiness, broil the mushrooms for an additional 1-2 minutes, watching closely to avoid burning.
Notes
Use fresh lobster for the best flavor. You can add different herbs or spices to the filling as desired. For extra creaminess, fold in cream cheese or sour cream.