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