For a truly luxurious appetizer that’s perfect for special occasions, these Lobster and Crab Stuffed Mushrooms are sure to impress. Baby Bella mushrooms are generously filled with a rich, savory stuffing made from succulent lobster, lump crab meat, flavorful cheeses, and seasoned breadcrumbs. Topped with a golden crust and served warm, these stuffed mushrooms make for an unforgettable dish that will elevate any gathering or dinner party. Let’s dive into this decadent recipe that combines the best of seafood with a deliciously cheesy filling.
Ingredients:
- 1 pound Baby Bella mushroom caps (approximately 28; size and quantity may vary)
- 5 to 7 ounces Maine lobster tail, cleaned, lightly steamed, and roughly chopped
- 4 ounces lump crab meat
- 4 ounces deshelled crab claw meat
- 3 cloves garlic, finely chopped
- 1/4 cup finely chopped green onions (optional)
- 1/4-1/2 cup chopped shallots or white onion
- 1 ¼ cups mozzarella cheese (reserve 1/4 cup for topping)
- 1/2 cup Monterey Jack and Colby Jack shredded cheese blend
- 2 tablespoons Boursin cheese or mayonnaise
- 1 to 1½ cups seasoned panko bread crumbs
- 1/2 teaspoon paprika
- 1/2 teaspoon of Cajun spice blend or Old Bay seasoning
- 3/4 cup melted butter (use about 1 tablespoon to brush the baking sheet and save the rest for the mixture)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Get the oven ready: Set your oven to 375°F (190°C).Lightly brush a baking sheet with 1 tablespoon of melted butter to prevent the mushrooms from sticking.
- Prepare the mushrooms: Clean the Baby Bella mushrooms by gently wiping them with a damp cloth. You can finely chop the stems and add them to the stuffing mixture for extra flavor, if desired.
- Sauté the aromatics: In a skillet, melt 1-2 tablespoons of the remaining butter over medium heat. Add the finely chopped garlic, shallots (or onion), and green onions (if using). Sauté for about 3-4 minutes, or until softened and fragrant. Remove from heat and set aside.
- Mix the seafood stuffing: In a large bowl, combine the chopped lobster, lump crab meat, crab claw meat, sautéed aromatics, and chopped mushroom stems (if using). Add 1 cup of the mozzarella, the Monterey Jack and Colby Jack cheese blend, and the Boursin cheese or mayonnaise. Stir in the seasoned panko breadcrumbs, Cajun seasoning or Old Bay seasoning, paprika, and melted butter. Season with salt and pepper to taste, and mix everything together until the ingredients are well combined.
- Stuff the mushrooms: Spoon the lobster and crab mixture generously into each mushroom cap, slightly mounding the filling on top.
- Bake the mushrooms: Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden brown on top.
- Add the final cheese topping: About 5 minutes before the mushrooms are done, sprinkle the reserved 1/4 cup of mozzarella over the top of the mushrooms. Return them to the oven and continue baking until the cheese is melted and bubbly.
- Garnish and serve: Remove the stuffed mushrooms from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley and serve warm as an appetizer or as part of a seafood spread.
Conclusion:
These Lobster and Crab Stuffed Mushrooms are a luxurious treat that combines the richness of lobster and crab with the savory goodness of cheese and spices. With a crispy golden top and a soft, flavorful filling, each bite is a melt-in-your-mouth experience. Perfect for entertaining or when you want to indulge in something truly special, these stuffed mushrooms will leave your guests raving. Enjoy them as part of a special meal or on their own as an appetizer that’s guaranteed to impress!