Crab and Lobster Stuffed Mushrooms

111 Reviews

Prep: 10 min
Cook: 10 min
Ready In: 20 min

“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!” - by MINNESOTAMOM

Ingredients

3/4 cup melted butter, divided
1 pound fresh mushrooms, stems removed
1 cup crushed seasoned croutons
1 cup shredded mozzarella cheese
1 (6 ounce) can crabmeat, drained
1 pound lobster tail, cleaned and chopped
3 tablespoons minced garlic
1/4 cup shredded mozzarella cheese (optional)

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Directions

Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup of melted butter. Arrange mushroom caps in a single layer over the baking sheet.
In a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. Spoon into mushroom caps where the stems used to be.
Bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. Sprinkle with additional cheese if desired, and serve hot!

Nutrition

Amount Per Serving (8 total)

Calories
310 cal
15%

Fat
22 g
34%

Carbs
6.9 g
2%

Based on a 2,000 calorie diet

Reviews (111)

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239

NOELLETHEDIVA

Dec. 30, 2003

"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 c..." See moreasseroles, 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!! "

113

Val

Aug. 9, 2008

"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...." See more"

Kris

Nov. 23, 2006

"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 a..." See moredded 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!!!"

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