Lobster Stuffed Portobello Mushrooms
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
72
Spice
53
Sweetness
53
Sourness
45
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
4 large
Portobello Mushrooms2 cups
White Wine2 cups
Lobster1.75 cups
Seasoned Bread Crumbs1 cup
Heavy CreamDirections:
1
Preheat oven for 300 degrees F
2
Using a tablespoon, clean out the gills of portobello mushrooms, leaving only the caps
3
Chop up the stems and place aside to be later added to the stuffing
4
Heat a medium saucepan, when hot add saffron, and toast quickly for only a few seconds
5
Immediately add the wine, and stir gently with a wooden spoon
6
Let wine and saffron mixture cook for about 2 to 5 minutes or until it begins to steam
7
Add lobster meat and let simmer about 5 minutes; the meat will acquire an orange tint from the saffron
8
Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick
9
Add heavy cream and mix well
10
Spoon stuffing into the mushroom caps and cover with a slice of mozzarella
11
Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray
12
Bake for 10 to 15 minutes or until lightly browned