Introduction
Lobster and Crab Stuffed Mushrooms are a luxurious and delectable appetizer that will impress your guests at any gathering. These succulent mushrooms are filled with a rich mixture of lobster, crab, and melted cheese, creating a mouthwatering combination of flavors and textures. Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging in a gourmet treat, this recipe is sure to be a hit. In this article, we’ll guide you through the steps to make these delicious stuffed mushrooms, along with tips and variations to make them your own.
Why You Will Love Making This Recipe
There are several reasons why you’ll love making Lobster and Crab Stuffed Mushrooms. Firstly, they are incredibly flavorful, combining the sweetness of lobster and crab with the savory taste of melted cheese and garlic. Secondly, they are easy to prepare and can be made ahead of time, making them perfect for entertaining. Additionally, this recipe is versatile and can be customized with different types of cheese and seasonings to suit your taste. Lastly, these stuffed mushrooms are a crowd-pleaser that will elevate any meal or event.
Ingredients
- Mushrooms: Baby Bella mushrooms, stems removed.
- Lobster: Fresh Maine lobster tail, cleaned and chopped.
- Crab: Canned white crab or lump crab meat.
- Cheese: Shredded mozzarella, Monterey Jack, Colby Jack, and Boursin cheese or mayonnaise.
- Garlic: Minced garlic cloves.
- Butter: Unsalted butter.
- Panko Breadcrumbs: Seasoned panko breadcrumbs.
- Onion: Finely chopped white onion.
- Seasonings: Kosher salt, pepper, garlic powder, and onion powder.
Equipment Used
- Baking Sheet: For arranging the mushroom caps.
- Mixing Bowl: For combining the lobster, crab, cheese, and other ingredients.
- Measuring Cups and Spoons: To measure out the ingredients accurately.
- Knife and Cutting Board: For chopping the lobster, crab, and other ingredients.
- Spatula: For mixing the filling and stuffing the mushrooms.
- Brush: To brush the tops of the stuffed mushrooms with melted butter.
- Oven: For baking the stuffed mushrooms until they are golden and bubbly.
Directions & Instructions
- Prepare the Mushrooms: Preheat the oven to 375°F (190°C). Clean the mushrooms and remove the stems. Arrange the mushroom caps, gill sides up, on a baking sheet.
- Make the Filling: In a mixing bowl, combine the chopped lobster, crab meat, shredded mozzarella, Monterey Jack, Colby Jack, Boursin cheese or mayonnaise, minced garlic, finely chopped onion, and seasoned panko breadcrumbs. Mix until well combined.
- Stuff the Mushrooms: Spoon the filling into the mushroom caps, pressing gently to pack the filling.
- Bake the Mushrooms: Brush the tops of the stuffed mushrooms with melted butter. Bake in the preheated oven for 10-12 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Serve: Remove the mushrooms from the oven and let them cool slightly before serving. Garnish with freshly chopped parsley if desired.
Nutritional Information
Lobster and Crab Stuffed Mushrooms are not only delicious but also provide a balanced appetizer. Here’s a breakdown of the nutritional information per serving:
- Calories: 310
- Protein: 22g
- Carbohydrates: 7g
- Fat: 22g
- Fiber: 1g
- Sodium: 600mg
Variations
Feel free to customize this recipe to suit your preferences. You can use different types of cheese such as Gruyère or Parmesan for a unique twist. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the filling. If you prefer a vegetarian version, substitute the seafood with sautéed vegetables and cheese.
Frequently Asked Questions
Q: Can I use a different type of mushroom? A: Yes, you can use other types of mushrooms such as white button mushrooms or cremini mushrooms.
Q: Can I make this dish ahead of time? A: Absolutely! You can prepare the stuffed mushrooms ahead of time and store them in the refrigerator. When ready to serve, simply bake them in the oven.
Q: How can I make this dish gluten-free? A: To make this dish gluten-free, use gluten-free panko breadcrumbs and ensure that all other ingredients are gluten-free.
Pro Tips By Emma
- Use Fresh Seafood: Fresh lobster and crab will provide the best flavor and texture for the stuffed mushrooms.
- Don’t Overfill: Be careful not to overfill the mushrooms to prevent the filling from spilling out during baking.
- Bake Until Golden: Ensure the mushrooms are baked until the filling is golden and bubbly for the best results.
Serving Suggestions
Lobster and Crab Stuffed Mushrooms are best served hot and can be enjoyed as an appetizer or part of a main course. Consider pairing them with a fresh green salad, garlic bread, or a glass of white wine for a complete meal. For a touch of freshness, garnish with chopped parsley or chives.
Lobster and Crab Stuffed Mushrooms: A Gourmet Delight
Equipment
- Baking Sheet: For arranging the mushroom caps.
- Mixing Bowl: For combining the lobster, crab, cheese, and other ingredients.
- Measuring Cups and Spoons: To measure out the ingredients accurately.
- Knife and Cutting Board: For chopping the lobster, crab, and other ingredients.
- Spatula: For mixing the filling and stuffing the mushrooms.
- Brush: To brush the tops of the stuffed mushrooms with melted butter.
- Oven: For baking the stuffed mushrooms until they are golden and bubbly.
Ingredients
- Mushrooms: Baby Bella mushrooms stems removed.
- Lobster: Fresh Maine lobster tail cleaned and chopped.
- Crab: Canned white crab or lump crab meat.
- Cheese: Shredded mozzarella Monterey Jack, Colby Jack, and Boursin cheese or mayonnaise.
- Garlic: Minced garlic cloves.
- Butter: Unsalted butter.
- Panko Breadcrumbs: Seasoned panko breadcrumbs.
- Onion: Finely chopped white onion.
- Seasonings: Kosher salt pepper, garlic powder, and onion powder.
Instructions
- Prepare the Mushrooms: Preheat the oven to 375°F (190°C). Clean the mushrooms and remove the stems. Arrange the mushroom caps, gill sides up, on a baking sheet.
- Make the Filling: In a mixing bowl, combine the chopped lobster, crab meat, shredded mozzarella, Monterey Jack, Colby Jack, Boursin cheese or mayonnaise, minced garlic, finely chopped onion, and seasoned panko breadcrumbs. Mix until well combined.
- Stuff the Mushrooms: Spoon the filling into the mushroom caps, pressing gently to pack the filling.
- Bake the Mushrooms: Brush the tops of the stuffed mushrooms with melted butter. Bake in the preheated oven for 10-12 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Serve: Remove the mushrooms from the oven and let them cool slightly before serving. Garnish with freshly chopped parsley if desired