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Baked Stuffed Mushrooms with Lobster and Crab A Gourmet Appetizer Made Easy

  • Author: Chef Mia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings (5 mushrooms each) 1x
  • Method: Appetizer
  • Cuisine: American

Description

A decadent appetizer featuring mushroom caps stuffed with a luxurious blend of lobster and crab, baked to golden perfection. This gourmet dish is surprisingly easy to prepare yet impressive enough for special occasions.

Ingredients

Scale
  • 20 large white mushrooms, stems removed and reserved
  • 1/2 cup cooked lobster meat, finely chopped
  • 1/2 cup cooked crab meat, flaked
  • 1/4 cup finely chopped mushroom stems
  • 1/4 cup breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 clove garlic, minced
  • 2 tablespoons melted butter
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1 tablespoon all-purpose flour
  • 2 tablespoons butter for sauce
  • 1/4 cup shredded mozzarella cheese (optional topping)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. Prepare the mushrooms: Clean the mushroom caps and remove stems. Finely chop about 1/4 cup of the stems for the filling.
  3. In a small skillet, melt 2 tablespoons butter over medium heat. Add the chopped mushroom stems and garlic; cook for 2 minutes until softened.
  4. Remove from heat. In a mixing bowl, combine the cooked mushroom stems, lobster, crab, breadcrumbs, Parmesan, parsley, lemon juice, salt, and pepper. Mix well.
  5. Stuff each mushroom cap generously with the lobster-crab mixture, pressing lightly.
  6. Arrange stuffed mushrooms in the prepared baking dish. If desired, sprinkle a little mozzarella on top.
  7. In a small saucepan, melt 2 tablespoons butter. Whisk in flour until smooth, then gradually add chicken broth and heavy cream, stirring constantly until thickened (about 2-3 minutes).
  8. Pour the cream sauce around the mushrooms (not over the tops) to keep them moist.
  9. Bake for 15-18 minutes until mushrooms are tender and stuffing is golden brown.
  10. Optional: Broil for 1-2 minutes at the end for extra browning. Serve warm.

Notes

For best results, use a mix of fresh lobster and crab. You can substitute imitation crab if needed, but the flavor will be less rich. Do not overstuff the mushrooms, as the filling may spill during baking. To make ahead, prepare stuffed mushrooms up to 24 hours in advance and refrigerate; add sauce just before baking.

Nutrition

  • Calories: 320
  • Sugar: 2
  • Fat: 22
  • Carbohydrates: 12
  • Protein: 18

Find it online: https://exorecipes.com/baked-stuffed-mushrooms-lobster-crab/