Description
Elevate your dinner with these Lobster-Stuffed Portobello Mushrooms—juicy mushroom caps filled with buttery lobster, creamy Gruyère, zesty lemon, and Old Bay seasoning. This gourmet recipe is surprisingly easy, ready in just 30 minutes, and perfect for cozy nights, holidays, or special guests.
Ingredients
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🧄 For the Stuffed Mushrooms
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4 large Portobello mushrooms
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1 lb lobster meat, chopped
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1/2 cup breadcrumbs
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1/4 cup mayonnaise
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2 tbsp lemon juice
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1 tsp Old Bay seasoning
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1/4 cup shredded Gruyère
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2 tbsp chopped chives
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Instructions
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Preheat the Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with foil or parchment paper. -
Prepare the Mushrooms
Gently remove the stems and gills from the Portobello mushrooms to make room for the stuffing. -
Mix the Filling
In a bowl, combine lobster meat, breadcrumbs, mayonnaise, lemon juice, Old Bay, Gruyère, and chives. Mix until fully blended. -
Stuff the Mushrooms
Spoon the filling into each mushroom cap, pressing gently so the filling stays in place. -
Bake
Place stuffed mushrooms on the baking sheet and bake for 18–20 minutes, until the tops are golden.
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Optional Broil
For a crispy finish, broil the mushrooms for an additional 1–2 minutes.
Notes
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Use fresh lobster for the best flavor, or thaw frozen lobster meat thoroughly and pat dry.
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Substitute Gruyère with fontina or white cheddar if desired.
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Add a pinch of cayenne for a spicy kick.
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This dish pairs beautifully with crisp white wine or Champagne.
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Pre-bake mushroom caps for 5–7 minutes to reduce sogginess.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: American, Seafood-Inspired
Nutrition
- Serving Size: 1 stuffed Portobello
- Calories: 290
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 80mg