Description
These lobster stuffed mushrooms come out rich, creamy, and just a little messy. The mushroom caps soak up all the garlicky juices while the lobster stays tender and buttery inside.
Ingredients
Units
Scale
- 12 medium Cremini mushrooms, about 1 1/2 to 2 inches wide
- 2 lobster tails
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 tub plain cream cheese, softened well, about 250 g
- 1/4 cup freshly grated Parmesan cheese
- 1 tbsp fresh lemon juice, optional
- Small pinch of salt
- Small pinch of black pepper
- Optional: 1 tbsp red wine for the mushroom cavities instead of olive oil
Instructions
- Preheat your oven to 425⁰F (220⁰C).
- Place the 2 lobster tails on a baking tray and bake for 12 to 15 minutes.
- Start checking around the 10-minute mark because lobster can go from perfect to rubbery pretty fast. You want the meat just turning solid white; even slightly underdone is fine since it’ll cook again later.
- Let the lobster cool enough to handle. Remove the meat from the shells and chop it into bite-sized pieces.
- Don’t chop it too small because the bigger chunks give better texture and make the filling feel more special.
- Wipe the 12 Cremini mushrooms clean with a paper towel.
- Remove the stems carefully and hollow out the centres a little with a small spoon if needed. Arrange the mushroom caps in a baking dish.
- Add a tiny drizzle of the 1 tbsp extra virgin olive oil into each mushroom cavity.
- Divide the 2 finely chopped garlic cloves between the mushrooms.
- If you want to try the red wine version, add just a few drops into each cavity instead of the oil. Too much liquid will make the mushrooms watery, so keep it light.
- In a bowl, stir together the softened 250 g plain cream cheese and 1/4 cup freshly grated Parmesan cheese using a spoon.
- Add the chopped lobster, a small pinch of salt, and a small pinch of black pepper.
- Mix gently so the lobster pieces stay chunky.
- Spoon the lobster filling into each mushroom cap.
- Don’t pack it down too hard. A slightly messy mound on top actually looks better once baked.
- Increase the oven temperature to 450⁰F (230⁰C).
- Bake the stuffed mushrooms for 10 to 15 minutes, checking every few minutes after the 10-minute mark.
- They’re ready when the tops are lightly browned, and the mushrooms have released some juices into the pan.
- Let them sit for at least 5 minutes before eating because the filling gets unbelievably hot.
- Add a little 1 tbsp fresh lemon juice over top if you like.
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by Valerie
Nutrition
- Serving Size: 1
- Calories: 263
- Sugar: 4.7 g
- Sodium: 458.7 mg
- Fat: 18.2 g
- Saturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 10.4 g
- Fiber: 1.1 g
- Protein: 17.4 g
- Cholesterol: 115.1 mg
