lobster stuffed portabello

Lobster Stuffed Portobello Mushroom Recipe (Gluten-Free)

If you want an impressive appetizer or main dish, try this Stuffed Portobello Mushroom recipe. I threw this together one day while thinking about a few of my favorite foods: lobster, mushrooms, and amazing bread, only I needed to make it gluten-free. I surprised myself when I came up with this simple recipe after finding my favorite new gluten-free bread.

A Great Stuffed Portobello Mushroom Recipe Starts With Quality Ingredients

Wild-Caught Lobster Meat

Lobster is an excellent source of protein with about 20 grams in a 3.5-ounce serving. It’s low in fat and calories and high in nutrients. Lobster offers some key vitamins and minerals such as Vitamin A, B12, calcium, phosphorus, iron, copper, zinc, and selenium. Keep in mind that depending on where the lobster is sourced, it can contain low to moderate levels of mercury, so eat lobster only once a week. Recently, I have found some excellent, wild-caught lobster tails at Costco.

Portobello Mushrooms

Besides being a great substitute for meat, portobellos have an earthy, umami-rich taste that blends well with many flavors. These mushrooms offer nutrients that are natural cancer-fighters and immune system protectors. Like humans, mushrooms convert sunlight into vitamin D. So, depending on how they are grown, they may contain more or less vitamin D. Although most mushrooms are grown in the dark, some studies show that when they are exposed to even a small amount of ultraviolet light, they can significantly increase their vitamin D content.

Chicken Stock or Vegetable Broth

Homemade chicken stock (also known as bone broth) is a good source of easy-to-assimilate vitamins, minerals, and amino acids (proteins). It contains compounds such as gelatin, glycine, proline, and collagen for reducing inflammation and supporting tissues, especially in the respiratory and digestive tracts. Chicken stock is an immune-supportive health food.

You can also use vegetable broth. However, the day I made this I didn’t have either! So I used a half can of gluten-free Lobster Bisque. This taught me that blended soup is a good substitute for broth. My Shitake Mushroom Bisque soup could have been another option for keeping in line with lobster and mushroom flavors.

Gluten-Free Bread

I found a gluten-free bread that I simply love called Bfree. This company has the best-tasting gluten-free bread, rolls, wraps, pita pockets, and bagels. So I used some of what I had left in the refrigerator. You can use any gluten-free bread that you like including gluten-free Panko bread crumbs. Look for a brand with quality ingredients and no preservatives, if possible.

Serve This With a Beautiful, Mixed Green Salad

I usually eat lobster meat with a mixed green salad every time I visit my family in Connecticut. It’s a perfect light meal.

However, the Lobster Stuffed Portobello Mushroom recipe adds so much more flavor to the meal and makes me feel nourished for a good workout the next morning. If you are a regular exerciser, you may feel more energized with a little more than just meat and vegetables for a main meal.

This recipe can also be made using smaller portobello mushroom caps which can make a great, bite-sized appetizer. Try them for your next gathering!

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Lobster Stuffed Portobello Mushrooms (Gluten-Free)

Servings: 2 servings
Calories: 364kcal


  • 6 ounces wild-caught lobster tail meat cooked
  • 2 large portobello mushroom caps
  • 2 slices gluten-free bread chopped (or pulsed in the food processor or blender)
  • 2 celery stalks chopped finely
  • 1/4 cup sweet onions chopped finely
  • 1/2 cup chicken or vegetable broth
  • 1 egg
  • 1 teaspoon butter melted
  • optional 1/4 cup shredded cheddar cheese
  • salt and pepper to taste use lots of black pepper


  • Prepare the lobster meat (if uncooked). Bake in a 350-degree oven for 10 minutes. Chop into small pieces.
  • Mix the lobster pieces with all other ingredients (except the butter) to make a moist stuffing. Add more broth if needed.
  • Divide the stuffing in half and pack each half into the mushroom caps.
  • Brush the tops lightly with melted butter. Use any remaining butter to grease the baking dish.
  • Bake at 375 degrees for about 20 minutes or until the tops are browned.


You can also use smaller portobello mushroom caps to make these as appetizers.
If you don't have broth, you can use a lobster bisque soup or a mushroom soup. 
Serve with a mixed green salad.

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