30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Red Lobster Stuffed Mushrooms
Red Lobster Stuffed Mushrooms
Red Lobster Stuffed Mushrooms
⏱1h 30m
👥6
🔥450 cal
Hard
🍽️French
An indulgent and sophisticated take on stuffed mushrooms, featuring succulent lobster meat, nutty Gruyère cheese, and a luxurious saffron-infused butter sauce.
An indulgent and sophisticated take on stuffed mushrooms, featuring succulent lobster meat, nutty Gruyère cheese, and a luxurious saffron-infused butter sauce.
Remove stems from Mushrooms and gently scrape out some of the gills with a spoon. Reserve mushroom stems.
Finely chop the reserved mushroom stems and Shallots.
Sauté the chopped mushroom stems and Shallots in a small pan with a little butter until softened.
In a medium bowl, combine all Filling ingredients, including the sautéed mushroom stems and shallots. Mix well.
Stuff each mushroom cap generously with the Filling mixture.
Place stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until mushrooms are tender and filling is golden brown.
While mushrooms are baking, prepare the Saffron Beurre Blanc: In a small saucepan, combine White Wine and White Wine Vinegar. Bring to a simmer and reduce until almost dry.
Add Saffron Threads and stir. Reduce heat to low.
Whisk in cold Butter, one cube at a time, until emulsified and sauce is smooth and creamy. Do not boil.
Drizzle the Saffron Beurre Blanc generously over the baked stuffed mushrooms and serve immediately.
Ingredients
6
1212Large Cremini Mushrooms
457 gLobster Meat - cooked, chopped
457 gGruyère Cheese - grated
22Shallots - finely minced
1/4 cup60 mLCrème Fraîche
1 tbsp15 mLFresh Tarragon - chopped
1/4 tsp1.25 mLNutmeg - freshly grated
Saltto taste
Black Pepperto taste
1/2 cup113 gDry White Wine
1/4 cup60 mLWhite Wine Vinegar
1/4 tsp1.25 mLSaffron Threads
1 cup226 gUnsalted Butter - cold, cubed
Equipment
Baking Sheet
Medium Bowl
Small Saucepan
Whisk
Spoon
Knife
Instructions
Preheat oven to 400°F (200°C).
Remove stems from Mushrooms and gently scrape out some of the gills with a spoon. Reserve mushroom stems.
Finely chop the reserved mushroom stems and Shallots.
Sauté the chopped mushroom stems and Shallots in a small pan with a little butter until softened.
In a medium bowl, combine all Filling ingredients, including the sautéed mushroom stems and shallots. Mix well.
Stuff each mushroom cap generously with the Filling mixture.
Place stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until mushrooms are tender and filling is golden brown.
While mushrooms are baking, prepare the Saffron Beurre Blanc: In a small saucepan, combine White Wine and White Wine Vinegar. Bring to a simmer and reduce until almost dry.
Add Saffron Threads and stir. Reduce heat to low.
Whisk in cold Butter, one cube at a time, until emulsified and sauce is smooth and creamy. Do not boil.
Drizzle the Saffron Beurre Blanc generously over the baked stuffed mushrooms and serve immediately.
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