Ingredients
- 4 large portobello mushrooms
- 5 to 10 strands saffron
- 2 cups white wine
- 2 cups lobster or crab meat, approximately 2 tails
- 1 3/4 cups seasoned bread crumbs
- 1/4 cup Parmesan and pecorino Romano, mixed
- 1 cup heavy cream
- 4 to 6 (1/8-inch thick) mozzarella slices
Directions
Preheat oven for 300 degrees F.
Using a tablespoon, clean out the gills of portobello mushrooms, leaving only the caps. Chop up the stems and place aside to be later added to the stuffing.
Heat a medium saucepan, when hot add saffron, and toast quickly for only a few seconds. Immediately add the wine, and stir gently with a wooden spoon. Let wine and saffron mixture cook for about 2 to 5 minutes or until it begins to steam.
Add lobster meat and let simmer about 5 minutes; the meat will acquire an orange tint from the saffron. Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick. Add heavy cream and mix well. Spoon stuffing into the mushroom caps and cover with a slice of mozzarella.
Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray. Bake for 10 to 15 minutes or until lightly browned.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By Chef #1056707
Pasadena, MD
on July 28, 2008
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This recipe was not as good as it sounded. I used fresh crab meat insted of Lobster. very bitter and no flaver
I added 2 table spoons of ole Bay, to get a little spice. But still had bitter tatse. so tossed out.
By alizeprincessxt...
Geneva, IL
on October 14, 2007
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I made this for dinner for my Fiance and I, it was delicious! We both absolutly loved it! However, I couldn't find saffron so I didn't use it, I just put in a few spices of my own, I also ran out of white wine! So used a touch of white wine vinegar the first time and it still turned out awsome! I then went to work, I'm a firefighter/medic, and I usually cook for them, I made these one night, and even the one that doesn't like mushrooms much loved the dish! Definately 5 stars from me.
By jenmg83_7731275
Katy, TX
on May 15, 2007
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First of all....The recipe calls for entirely way too much wine, or the wine needs to be cooked (more than it calls for so the overwhelming flavor of alcohol is not present in the mixture. It would be a good recipe if it wasn't for the two cups of wine. It should be about 1 cup or less and a little more whipping cream. We tried it and had to throw away the rest of the mushrroms because the flavor was horrible...
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