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Lobster-Stuffed Portobello Mushrooms

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Juicy lobster meat stuffed inside large portobello mushrooms, baked to perfection with a buttery breadcrumb topping.

Ingredients

Scale

For the Crust:

  • 4 large portobello mushrooms, stems removed
  • 1 cup cooked lobster meat, chopped
  • 1/4 cup breadcrumbs
  • 2 tbsp butter, melted
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Lightly brush mushroom caps with olive oil and place on a baking sheet.
  2. In a bowl, mix lobster meat, breadcrumbs, melted butter, garlic, parsley, Parmesan, salt, and pepper.
  3. Spoon the lobster mixture into each mushroom cap, pressing gently to pack. Bake for 20-25 minutes until golden brown.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/lobster-stuffed-portobello-mushrooms/

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