Recipe courtesy of Douglas Wede

Lobster Stuffed Portobello Mushrooms

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Preheat oven for 300 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
15m Easy 98%
CLASS
29m Easy 100%
CLASS
Valerie Bertinelli

Stuffed Mushrooms

27m Intermediate 99%
CLASS
20m Easy 99%
CLASS
22m Easy 92%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now