Ingredients
-
🧄 For the Stuffed Mushrooms
-
4 large Portobello mushrooms
-
1 lb lobster meat, chopped
-
1/2 cup breadcrumbs
-
1/4 cup mayonnaise
-
2 tbsp lemon juice
-
1 tsp Old Bay seasoning
-
1/4 cup shredded Gruyère
-
2 tbsp chopped chives
-
Instructions
-
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.
-
Optional Broil
For a crispy finish, broil the mushrooms for an additional 1–2 minutes.
Notes
-
Use fresh lobster for the best flavor, or thaw frozen lobster meat thoroughly and pat dry.
-
Substitute Gruyère with fontina or white cheddar if desired.
-
Add a pinch of cayenne for a spicy kick.
-
This dish pairs beautifully with crisp white wine or Champagne.
-
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