6-8 lobster claws ( shelled )
2 cloves garlic
12 large mushrooms
1 green onion
3 tblsp panko bread crumbs ( Japanese bread crumbs )
2 tblsp red pepper
2 tblsp margarine or butter
1-2 tblsp softened herb goat cheese
pinch of garlic plus spice
pinch of black pepper
Remove stems from the mushrooms and wipe caps with a wet cloth. ( Do not put mushrooms under water )
Set mushrooms on a baking sheet. Preheat oven to 350 degrees.
Cut up lobster claws into small pieces. In a skillet add margarine and finely chopped garlic, green onion and red pepper and parsley. Saute and then add lobster for a few minutes. Remove from skillet into a small bowl and stir in panko bread crumbs and goat cheese. Add a squeeze of fresh lemon and black pepper.
Spoon small amounts onto each mushroom until the mixture is finished. Top the stuffed mushrooms with parmesan cheese.
Bake at 350 degrees for 10 – 15 minutes till hot.
Serve with a garnish of lemon and parsley. Optional baked tomato topped with herbs and parmesan cheese.
Wonderful appetizer for entertaining!
These were the lobster stuffed mushroom caps we had at my daughter’s on father’s day…and we topped them with cheddar cheese before baking.