Ingredients
Units
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- 12 large mushroom caps (such as cremini or button mushrooms), stems removed
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 lb cooked lobster meat, finely chopped
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh chives, chopped
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the Mushroom Caps:
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the mushroom caps, and cook for 3-4 minutes on each side until they are tender and have absorbed some of the garlic butter.
- Remove the mushroom caps from the skillet and place them on a baking sheet, gill side up. Season with a little salt and pepper.
- Prepare the Lobster Filling:
- In a medium bowl, combine the finely chopped lobster meat, cream cheese, mayonnaise, shredded mozzarella cheese, grated Parmesan cheese, and chopped fresh chives. Mix until well combined.
- Season the filling with salt and pepper to taste.
- Stuff the Mushroom Caps:
- Spoon the lobster mixture evenly into each mushroom cap, filling them generously.
- Bake the Mushroom Caps:
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the tops are golden brown.
- Garnish and Serve:
- Remove the mushroom caps from the oven and sprinkle with chopped fresh parsley.
- Serve immediately while hot.
- Category: Appetizer, Entrees, lobster, Recipes