Lobster and Crab Stuffed Mushrooms (Print Version)
# Ingredients:
→ Mushrooms
01 -
1 pound Baby Bella mushroom caps (approximately 28)
→ Seafood
02 -
5 to 7 ounces Maine lobster tail, lightly steamed and rough chopped
03 -
4 ounces lump crab
04 -
4 ounces deshelled crab claw meat
→ Aromatics
05 -
3 cloves garlic, finely chopped
06 -
1/4 cup green onions, finely chopped (optional)
07 -
1/4-1/2 cup shallots or white onion, finely chopped
→ Dairy
08 -
1 ¼ cups mozzarella cheese, divided (reserve 1/4 cup for topping)
09 -
1/2 cup Monterey and Colby Jack cheese, shredded
10 -
2 tablespoons Boursin cheese or mayonnaise
11 -
3/4 cup butter, melted
→ Bread & Seasonings
12 -
1 to 1½ cups seasoned panko bread crumbs
13 -
1/2 teaspoon paprika
14 -
1/2 teaspoon cajun seasoning or Old Bay seasoning
15 -
Salt and pepper to taste
16 -
Fresh parsley for garnish
# Instructions:
01 -
Preheat oven to 375° F.
02 -
Wash and clean mushrooms using a damp paper towel. Remove stems.
03 -
Brush a large baking sheet with melted butter or olive oil.
04 -
In a medium bowl, combine panko bread crumbs, melted butter, chopped lobster, both types of crab meat, chopped garlic, onions, 1 cup of mozzarella cheese, Monterey and Colby Jack cheese, Boursin cheese, paprika, cajun seasoning, and salt and pepper to taste.
05 -
Place mushroom caps in a single layer on the prepared baking sheet.
06 -
Scoop filling mixture into each mushroom cap, slightly overstuffing if desired.
07 -
Bake for 10 to 15 minutes or until lightly browned.
08 -
Sprinkle reserved 1/4 cup mozzarella on top of mushrooms and broil for 2-3 minutes until cheese is melted and bubbly.
09 -
Sprinkle with freshly chopped parsley before serving.
# Notes:
01 -
For best results, choose mushroom caps of similar size for even cooking.
02 -
The seafood can be prepared up to a day in advance and refrigerated until needed.