Restaurant Recipes
Red Lobster Lobster and Crab Stuffed Mushrooms
Yield: about 50 mushrooms, serving 4
Ingredients
- 2 tablespoons butter
- 2 tablespoons celery, minced
- 1 tablespoon onion, minced
- 1 tablespoon red bell pepper, minced
- 2 pounds mushrooms
- 1 cup oyster crackers, crushed
- 6 ounces cooked lobster meat, chopped
- 1/4 pound cooked fresh crab meat, picked over and shredded
- 1/4 cup white Cheddar cheese, shredded
- 1 large egg
- 2 tablespoons water
- Old Bay Seafood Seasoning
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons olive oil
- 2/3 cup white Cheddar cheese, shredded
Instructions
- Heat the oven to 400 degrees F.
- Melt 2 tablespoons butter in skillet over medium heat. Add celery, minced onion and red bell pepper. Cook for 2 minutes, until tender; cool.
- Remove stems from mushrooms; finely chop half the stems (about 1/4 cup). Reserve remaining stems for another use.
- Combine celery mixture, chopped stems, oyster crackers, lobster meat, rab meat, white Cheddar cheese, egg, water, Old Bay Seasoning, garlic powder, salt and pepper in bowl.
- Grease two large jellyroll pans.
- Brush caps with olive oil. Sprinkle caps with salt. Stuff caps with lobster-crab mixture. Arrange caps in prepared pans. Divide and top with 2/3 cup shredded white Cheddar cheese.
- Bake for 12 minutes, until lightly browned.
Attribution
Ladies Home Journal