Crab and Lobster Stuffed Mushrooms Recipe
These delicious appetizer mushrooms are stuffed with chopped crabmeat, lobster, garlic, and seasoned croutons, then topped with mozzarella and baked.
This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
Button mushrooms stuffed with crab and Monterey Jack cheese make a delicious bite-size appetizer. Your guests are sure to be dazzled!
If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.
This was good and surprisingly easy! I did substitute an extra can of crab for the lobster (I'm a poor college student) but the results were quickly eaten by my boyfriend:). I think next time I will swap some extra cheese for the 2nd can of crab.
I've made these twice.. the first time I followed your recipe exactly. The second time I made some minor changes (2 tsp garlic powder instead of 3 cloves), Monterey Jack instead of mozzerella, parmesan on top instead of mozzerella and I used some leftover homemade croutons that I made the day before out of Italian bread (seasoned with olive oil, oregano, basil & garlic). I brushed the caps with butter and gave them a bit of a pre-bake in the oven before stuffing to get rid of the excess water - then I stuffed them and baked for the full time at 400 degrees. They browned nicely, the mushrooms were soft and flavorful. I also didn't want to spend $$ on the lobster, so I bought a pound of lumpmeat crab from Costco.. great bargain and so good. No matter what you do and how you personally like it, this recipe doesn't really taste like R.L. or your above-mentioned restaurant.. they taste better! Good job and thanks for sharing.
WAAAY too much butter. I don't understand putting a 1/4 c. of butter on the sheet to begin with. I sprayed a piece of foil with cooking spray. (Foil is your friend) Sauteed onion, garlic and stems in a bit of butter then added Italian bread crumbs (didn't have croutons), crab and a pkg. of imitation lobster. (Could not bring myself to chop up a real tail @ $12 lb!) Was a bit short on the lobster so mine didn't have as much as a seafood flavor as I had hoped. OK all in all, I will try this again. **EDIT: Marinate shrooms in anItalian style dressing or pour a bit in the caps before stuffing.
This is an awesome recipe. They were a big hit. I cut up the mushroom stems and saute them with garlic in some butter then added it to the mix. I also add shrimp instead of lobster because it was easier to get.
I used bread crumbs instead of crutons. Covering the bottom of the pan with butter made the bottom of the mushrooms a little soggy but these are very good otherwise.
These were amazing! The changes I made were that I doubled the crab and used bread crumbs instead of crutons. Made these for Christmas Eve and New Years Eve! Amazing!