Lobster-Stuffed Portobello Mushrooms
Ingredients:
4 large portobello mushroom caps, stems removed
1 tablespoon olive oil
1 tablespoon butter
1/2 small onion, finely chopped
1 garlic clove, minced
1/2 cup red bell pepper, diced
1/2 cup heavy cream
1/2 teaspoon Dijon mustard
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 cup cooked lobster meat, chopped
2 tablespoons chopped fresh parsley (plus more for garnish)
Directions:
Preheat oven to 375°F (190°C). Clean mushroom caps and gently scoop out gills with a spoon. Brush the tops with olive oil and place gill-side up on a baking sheet.
In a skillet, melt butter over medium heat. Add onions, garlic, and red bell pepper. Sauté for 3–4 minutes until softened.
Stir in cream, Dijon mustard, mozzarella, Parmesan, paprika, salt, pepper, and lemon juice. Simmer until thickened, about 3 minutes.
Add lobster meat and parsley. Stir gently to combine and remove from heat.
Spoon the lobster mixture evenly into each mushroom cap.
Bake for 18–20 minutes or until the mushrooms are tender and the filling is bubbly.
Garnish with extra parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 310 kcal | Servings: 4 servings
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