Lobster Stuffed Mushrooms

“Very decadent, but really delicious. I wouldn’t necessarily take these to a potluck party, but these are wonderful to make for a small dinner party (10-12 people). Lobster can be a bit pricey, but for a small group they are really o good. Just watch for the sales on lobster and then it isn’t too expensive. This makes approximately 36 mushrooms.”


  •  36 medium white button mushrooms (stems removed)
  •  Butter
  •  1 pound cooked lobster meat, chopped (canned lobster does work, but not nearly as well, but it can be substituted)
  •  2 tablespoons pimento, fine diced
  •  2 1/2 tablespoons scallions, fine chopped (white part only)
  •  1/8 cup celery, fine diced
  •  1 garlic clove, fine minced
  •  3 white bread slices (soaked in the milk/buttermilk), then squeezed dry
  •  1/2 cup milk
  •  1/4 cup buttermilk
  •  1 large egg
  •  1/3 cup Monterey Jack cheese, grated
  •  1 tablespoon Parmesan cheese, grated
  •  1/2 teaspoon Old Bay seasoning
  •  2 teaspoons fresh parsley, fine chopped
  •  1 teaspoon butter
  •  Salt and pepper to taste
  •  1/4 cup Parmesan cheese, grated
  •  1/4 cup Monterey Jack cheese, grated (finely grated)

Step 1

Filling … Add the butter to a saute pan on medium high heat. Add the celery, garlic, scallions and pimento and cook 2 minutes; then add in the Old Bay seasoning, parsley, salt and pepper; stir and immediately remove from the heat and transfer to a bowl.

Step 2

Bread Crumbs … In a small bowl add the milk and buttermilk and dip the bread slices, soak just a couple of seconds and then squeeze dry. Crumble up the bread slices as you add them to the vegetable mix. Add in the egg, parmesan and monterey jack cheese and mix well. And finish the filling by adding the lobster and gently toss so you don’t break up the lobster too much. Note: I can get my lobster steamed right from my local grocery store or butcher.

Step 3

Mushrooms … Brush the outside of each mushroom with a little olive oil, you can also use a spray which is easier if you have it. This just allows them to really brown up during baking. Stuff the mushroom as much as you can and pile them high. Mix the parmesan and monterey jack cheese together and top each of the mushrooms.

Step 4

Bake … Butter a casserole dish and add the mushrooms. Bake at 400 degrees on the middle shelf for 15-20 minutes until the mushrooms are tender and the cheese is golden brown and bubbly. Transfer to the broiler if you want the tops a bit more brown – this is what I like to do. It only takes a few minutes to brown the tops.

Step 5

Serve … Rich and decadent, but delicious. Perfect for a special dinner party. ENJOY!


  • Serving Size: 1 (43.7 g)
  • Calories 35
  • Total Fat – 1.2 g
  • Saturated Fat – 0.5 g
  • Cholesterol – 26.3 mg
  • Sodium – 104 mg
  • Total Carbohydrate – 1.9 g
  • Dietary Fiber – 0.3 g
  • Sugars – 0.7 g
  • Protein – 4.4 g
  • Calcium – 47.4 mg
  • Iron – 0.3 mg
  • Vitamin C – 1.1 mg
  • Thiamin – 0 mg