Lobster Stuffed Portabella Mushrooms: A Delightful Fusion of Seafood and Earthy Flavors
Indulge in a culinary journey that harmoniously blends the richness of lobster with the earthy charm of portabella mushrooms. This exquisite dish tantalizes taste buds with a symphony of flavors and textures. Succulent lobster meat, cooked to perfection, is generously nestled within the hearty embrace of tender portabella mushrooms. Enhanced by a medley of aromatic herbs, savory seasonings, and a touch of creamy indulgence, these stuffed mushrooms elevate the dining experience to new heights.
Embark on a culinary adventure with our curated collection of lobster stuffed portabella mushroom recipes. From classic preparations to innovative twists, each recipe promises a unique gustatory experience. Whether you prefer a simple yet elegant presentation or a more elaborate culinary creation, our diverse selection caters to every palate. Discover the perfect recipe to impress your dinner guests or elevate your weeknight meal to a special occasion.
STUFFED PORTOBELLO MUSHROOM
Provided by Food Network
Time 1h5m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Whisk olive oil, balsamic vinegar, and salt and pepper together. Brush portobello with vinaigrette. Bake portobello on wire rack for 20 minutes.
- Saute pancetta until crispy, then drain fat from skillet.
- Add a little olive oil, onion, diced mushroom stem, thyme, rosemary, and saute until there is no more juice in skillet, and onions are getting some color.
- Transfer this mixture into a bowl and add bread crumbs, parsley, 1/2 the cheese, a pinch of salt and pepper, to your taste. Mix well. Spoon onto mushroom cap pressing lightly. Put the remaining cheese on stuffing and bake for 16 to 20 minutes until cheese is golden.
- This can also be broiled to desired color.
SHRIMP-STUFFED PORTOBELLO MUSHROOMS
Categories Mushroom Shellfish Bake Cocktail Party Quick & Easy Mayonnaise Parmesan Basil Rosemary Shrimp Bon Appétit
Yield Makes 4 (appetizer) servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add onion, basil, garlic, and rosemary. Sauté until onion softens, about 5 minutes. Transfer to medium bowl; mix in shrimp, breadcrumbs, cheese, and mayonnaise. Season filling to taste with salt and pepper. Arrange mushrooms, rounded side down, on oiled baking sheet. Mound shrimp filling in mushrooms, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake mushrooms until tender and filling begins to brown, about 35 minutes. Serve hot.
LOBSTER STUFFED PORTABELLA MUSHROOMS RECIPE
Provided by KennyB07
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 300* 2. Using a tablespoon, clean out the gills of portobello mushrooms, leaving only the caps. Chop up the stems and place aside to be later added to the stuffing. 3. Heat a medium saucepan, when hot add saffron, and toast quickly for only a few seconds. 4. Immediately add the wine, and stir gently with a wooden spoon. 5. Let wine and saffron mixture cook for about 2 to 5 minutes or until it begins to steam. 6. Add lobster meat and let simmer about 5 minutes; the meat will acquire an orange tint from the saffron. 7. Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick. 8. Add heavy cream and mix well. 9. Spoon stuffing into the mushroom caps and cover with a slice of mozzarella. 10. Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray. 11. Bake for 10 to 15 minutes or until lightly browned. Servings: 4 Cooking Times Cooking Time: 30 minutes Nutrition Facts Serving size: 1/4 of a recipe (9.1 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data. Amount Per Serving Calories 575.12 Calories From Fat (45%) 257.41 % Daily Value Total Fat 29.41g 45% Saturated Fat 17.3g 87% Cholesterol 100.18mg 33% Sodium 1127.47mg 47% Potassium 273.49mg 8% Total Carbohydrates 41.47g 14% Fiber 2.57g 10% Sugar 4.53g Protein 15.6g 31%
RED LOBSTER CRAB STUFFED MUSHROOMS
Make and share this Red Lobster Crab Stuffed Mushrooms recipe from Food.com.
Provided by papergoddess
Categories Crab
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400deg F.
- Wash mushrooms and remove stems.
- Set caps aside, and chop half of the stems.
- Saute chopped mushroom stems,celery, onion and pepper in butter for 2 minutes.
- Transfer to a plate and cool in refrigerator.
- Combine sauteed vegetables and all other ingredients (except cheese slices) and mix well.
- Place mushroom caps in a sprayed or buttered baking pan stem side up.
- Spoon 1 tsp stuffing into each mushroom cap.
- Cover with a piece of sliced cheese.
- Bake for 12-15 minutes until cheese is lightly brown.
CRAB AND LOBSTER STUFFED MUSHROOMS
This is the result of trying to duplicate a seafood chain's recipe. Comes close enough, they're gone the minute they hit the table!
Provided by MINNESOTAMOM
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
- In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
- Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!
Nutrition Facts : Calories 309.7 calories, Carbohydrate 6.9 g, Cholesterol 130 mg, Fat 22 g, Fiber 0.9 g, Protein 21.9 g, SaturatedFat 13.2 g, Sodium 535.1 mg, Sugar 1.4 g
LOBSTER STUFFED MUSHROOMS
Make and share this Lobster Stuffed Mushrooms recipe from Food.com.
Provided by Island Dude
Categories Lobster
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Clean and dry mushrooms, remove stems.
- Mix all ingredients together and stuff mushrooms.
- Place small pieces of sharp cheddar cheese on top of each mushroom.
- Bake at 350 degrees for 20 minutes, uncovered.
Tips:
- Choose the Right Mushrooms: Select large, firm portobello mushrooms with intact stems. They should be about 4 inches in diameter.
- Clean the Mushrooms Properly: Use a damp paper towel to gently wipe the mushrooms, removing any dirt or debris. Avoid excessive rinsing, as it can make the mushrooms soggy.
- Remove the Stems Carefully: Use a spoon or melon baller to scoop out the gills and stem from the mushroom caps. Be careful not to tear the caps.
- Season the Mushrooms: Brush the inside of the mushroom caps with olive oil and sprinkle with salt and pepper. This helps enhance their flavor.
- Don't Overfill the Mushrooms: When stuffing the mushrooms, avoid overfilling them. Leave some space at the top so that the filling doesn't spill out during baking.
- Bake at the Correct Temperature: Bake the stuffed mushrooms at a high temperature (400°F or 200°C) for a short period (15-20 minutes). This helps retain their moisture and prevents them from becoming dry.
- Garnish Before Serving: Before serving, garnish the stuffed mushrooms with fresh herbs, such as parsley or chives. This adds a touch of color and enhances the overall presentation.
Conclusion:
Lobster stuffed portobello mushrooms are a delicious and elegant appetizer or main course. They are perfect for special occasions or when you want to impress your guests. With careful preparation and attention to detail, you can create this dish that is sure to be a hit. Remember to choose the right mushrooms, clean them properly, season them well, and bake them at the correct temperature. With a bit of practice, you'll be able to make this dish like a pro!
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