Recipe by MINNESOTAMOM
"This is the result of trying to duplicate a seafood-chain's recipe. Comes close enough, they're gone the minute they hit the table!"
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melted butter, divided
fresh mushrooms, stems removed
crushed seasoned croutons
shredded mozzarella cheese
1 (6 ounce) can
lobster tail, cleaned and chopped
shredded mozzarella cheese
In order to duplicate that "restaurant chain"- make these changes-
Get rid of the garlic from the mix and add 1/4 to 1/3 cup each sauteed, minced red bell pepper and onion.
Bake them in small casseroles, as many as you can fit in there in one layer, and top with scampi sauce (1 stick of butter, 1/2 cup chablis and 3-4 tablespoons garlic powder-I have submitted the recipe)
5 minutes before it is done, top with shredded white cheddar
that's how they do it!!
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.
Great recipe, I don't know if anyone else does this, but I microwave my mushrooms in paper towel prior to stuffing them. This rids the shrooms of excess water, thus avoiding a watered down result.
Awesome Recipe!! Took advice of others and did 2 cans of crab instead of the lobster. As I made them, I noticed it was a bit dry then added a tbs of olive oil. Also I used italian crumbs instead and added some extra parsley and mushroom stems of course. Only added cheese as needed, I didnt want too much of a good thing. Still had extra stuffing and froze it for another time or a quick appetizer if company pops in. Definately try this recipe!!!
Very tasty, although I made the following adjustments - omitted the crab and lobster because I didn't have any on hand. Chopped up the stems and cooked in a little olive oil with the garlic. Added some chopped parsley to this. Substituted 1 cup of Italian seasoned bread crumbs for the croutons and used only 2 T of butter (versus the 1/2 cup of butter). Added the cheese then spooned into the mushroom caps. Sprayed the pan with cooking spray instead of brushing with the butter and baked as directed. Less than half the calories but still DIVINE!!! Next time will add the crab and lobster meat for sure.
My husband and I agree...tastes just as good as the chain..actually EVEN BETTER. You get more!!! I would make these every day if I could. HINT: Add cheese on top...and make sure it is brown.
This a GREAT RECIPE!
The only thing that I will change for the next time is use Italian Bread Crumbs
instead of the crountons, 1 1/2T minced garlic, 2cans of crabmeat (leg meat). and omit the 1/4 cup of mozzarella. add 1/4 cup fresh parsley. then Bake for 20-22 minutes for the large mushrooms. I didn't even miss the lobster, but I'll add that in the next time. This is a 10 star recipe.
I made these for an appetizer Thanksgiving Day and they were a hit--some changes: 2 pounds of mushrooms, 3 cans of crabmeat, 1/2 pound of cooked shrimp, chopped. Absolutely Awesome!
* Percent Daily Values are based on a 2,000 calorie diet.
Crab and Lobster Stuffed Mushrooms
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 198
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