How to make RED LOBSTER'S | Seafood Stuffed Mushrooms

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories

Preheat the oven to 375°F (190°C).

Prepare the seafood: brush tilapia with butter and broil for about 5 minutes until cooked through.

Crack the lobster tail shell and remove the meat, cutting it into half inch chunks.

Peel and devein the shrimp, then cut into half inch chunks.

In a small saucepan, melt ½ tablespoon of butter and sauté the shrimp, lobster, and scallops for about 3 minutes, then set aside to cool.

Finely mince 2 tablespoons each of celery, onion, and green bell pepper, and chop 2 tablespoons of red bell pepper.

In the same sauté pan, melt 3 tablespoons of unsalted butter, then add the minced vegetables and sauté until softened, then set aside to cool.

Chop the cooled seafood and add to a mixing bowl along with the sautéed vegetables.

Add 1.5 cups of seasoned bread crumbs, ½ teaspoon of parsley flake, ¼ teaspoon of Old Bay seasoning, ¼ teaspoon of kosher salt, 1 egg, cracked black pepper, and ¾ cup of chicken stock to the mixing bowl and mix thoroughly.

Butter the bottom and sides of a 9 by 11 inch baking dish.

Remove the stems from large button mushrooms and fill each mushroom cap with 2 ounces of the stuffing mix, tamping it down.

Top the stuffed mushrooms with shredded Monterey Jack cheese.

Place the baking dish in the preheated oven for 20-25 minutes until bubbly and slightly browned.

Let the stuffed mushrooms rest for about 3 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens