Lobster Stuffed Mushroom Caps

  • 1 - 8 oz. lobster tail split lengthwise and cut into 12 equal sized pieces
  • 12 small to medium sized fresh whole mushrooms, stems removed
  • 3 tbsp. grated Parmesan or Romano cheese, depending on taste
  • 1/2 cube real butter, room temperature or melted in the microwave with lemon juice
  • 1 lemon
  • 3 tbsp. finely chopped fresh parsley
Wash the mushrooms thoroughly and remove the stems from the caps. Arrange the caps in a baking dish. Take pieces of the cut lobster tail and place them into the center of each cap. Spread a little of the butter on each piece of lobster and squeeze a bit of lemon juice over each cap. Sprinkle the top of each with a pinch or two of parmesan cheese, depending on taste. Broil in a 375 degree preheated oven for 5 to 7 minutes or until the cheese just begins to brown. Remove from the oven and allow to cool for a few minutes before serving.

Enjoy!

  • Yields: 6 servings
  • Preparation Time: 20 minutes
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