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lobster stuffed portabello
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Lobster Stuffed Portobello Mushrooms (Gluten-Free)

Servings: 2 servings
Calories: 364kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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.