Recipe: Lobster Stuffed Mushrooms - 3 recipes

CLEARWATER LOBSTER STUFFED MUSHROOM CAPS
Source: Clearwater Seafoods

1/2 tsp. butter
1 clove garlic, minced
1 tbsp. white wine
2 tbsp. heavy cream
Lobster meat from 2 claws and knuckles
12 large mushroom caps
2 tbsp. shredded parmesan cheese

Preheat oven to 350 degrees F.

Preheat a small saute pan with butter; add the garlic and saute over medium heat until translucent.

Add wine, simmer for about 1 minute, then add the cream and continue to simmer until slightly thickened.

Add lobster and toss to coat with sauce. Remove from heat and place equal amounts of the mixture into the individual mushroom caps. Sprinkle with equal amounts of parmesan cheese.

Place in a preheated 350 F oven for about 8 minutes or until the lobster mixture is bubbling and the cheese is golden brown.

Serve immediately.

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LOBSTER STUFFED MUSHROOMS
Adapted from source: Lobster Gram
Makes 18-20 stuffed mushrooms

18 to 20 Large stuffing mushrooms
1/4 cup margarine or butter
1/4 cup green onion, chopped
2 cloves garlic, minced or crushed
2/3 cup dry seasoned bread crumbs
1/2 lb. lobster meat (1 1/2 cups), drained and chopped
2/3 cup goat cheese, crumbled or chopped

Preheat oven to 425 degrees F.

Wipe mushrooms with a damp paper towel. Remove and discard the stems, and place caps upside down on a baking sheet.

In a medium saucepan, melt the margarine or butter. Add the onion and garlic and cook until tender.

In a medium mixing bowl, stir cooked onion and garlic with bread crumbs, lobster meat and goat cheese. Spoon crumb mixture into mushroom caps.

Bake for 8 to 10 minutes or until heated through and bubbly.

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LOBSTER STUFFED MUSHROOM CAPS
Source: Stella

1/2 lb cooked lobster meat, chopped
1/4 cup condensed cream of mushroom soup
2 tbsp bread crumbs
2 tbsp mayonnaise
1/4 tsp Worcestershire sauce
1/8 tsp Tabasco sauce
pepper to taste
24 mushrooms, about 1 1/2-inch diameter, stems removed
grated parmesan cheese

Preheat oven to 400 degrees F.

Combine lobster, soup, bread crumbs, mayonnaise, Worcestershire, Tabasco sauce, and pepper.

Stuff each mushroom cap with 1 tbsp lobster mixture. Sprinkle with grated cheese. Place on a 15 by 10-inch baking pan.

Bake 10-15 minutes or until lightly browned.

Serve hot.