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lobster_stuffed_mushrooms

Golden Lobster Stuffed Mushrooms

These golden lobster stuffed mushrooms feature tender mushroom caps filled with a creamy mixture of lobster, cream cheese, Parmesan, garlic, fresh herbs, and lemon zest. Finished with a crisp breadcrumb topping, they make an elegant seafood appetizer ready in 33 minutes.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 persons
Course: Appetizer
Cuisine: American, French-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large mushroom caps
  • 1 lb lobster tail meat, cooked and chopped
  • 4 oz cream cheese, softened
  • 1/4 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 3 tbsp fresh parsley, chopped
  • 1 tbsp fresh tarragon, chopped
  • 1 lemon, zested
  • Salt and black pepper, to taste
  • 1 tbsp olive oil
  • 2 tbsp breadcrumbs, for topping

Equipment

  • Baking sheet
  • parchment paper
  • mixing bowl
  • Spoon
  • pastry brush
  • Small knife

Method
 

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper. Remove the mushroom stems, gently scrape the gills, and brush the mushroom caps with olive oil.
  2. In a bowl, combine the chopped lobster, cream cheese, Parmesan cheese, garlic, parsley, tarragon, and lemon zest. Season with salt and black pepper until the filling is creamy and well combined.
  3. Place the mushroom caps gill side up on the prepared baking sheet. Spoon the lobster mixture into each cap, mounding it slightly without packing it down.
  4. Sprinkle a small pinch of breadcrumbs over each stuffed mushroom so the tops bake up lightly crisp and golden.
  5. Bake for 15 to 18 minutes, until the mushrooms are tender and the lobster filling is warm, creamy, and lightly golden on top.
  6. Serve the golden lobster stuffed mushrooms warm.

Notes

Remove the mushroom stems and gently scrape out the gills to create more room for the filling.
Brush the mushroom caps lightly with olive oil before filling so they roast evenly and stay tender.
Use softened cream cheese so the lobster filling mixes smoothly.
Do not pack the filling down too firmly; mound it gently in each mushroom cap.
Sprinkle only a light layer of breadcrumbs over the tops for a crisp, golden finish.
Serve the stuffed mushrooms warm for the best texture and flavor.