spring dinner party: lobster-stuffed portobello mushrooms.

this dinner party started with the knowledge that two of my guests were pescaterians.  (vegetarians who also eat fish)

so i immediately had a large portobello mushroom in mind for the main “meat” dish.  with a side of risotto, or zoodles, or something springy.

here’s what i did.

IMG_0721

and honestly, i made this up at the last minute.  i knew i wanted lobster-stuffed mushrooms, but my online search for a gluten-free stuffed mushroom was a little lack-luster.  so here’s what i came up with!

LOBSTER-STUFFED PORTOBELLO MUSHROOMS

  • Servings: 8
  • Difficulty: easy
  • Print

this recipe serves 8 because i created this dish for a dinner party of 8.  it’s easy to make this dish for 1 or 2 or 20!

  • clean and de-stem 8 large portobello mushrooms with a wet paper towel.
  • brush mushrooms with olive oil and some balsamic vinegar (or worcestershire sauce or soy sauce)
  • roast in a 375 degree oven (or your can grill them) ~ for 8-10 minutes.
  • in a 2-quart pot, boil 4 lobster tails in 2 tablespoons of salted water.  this will take about 5 minutes.
  • meanwhile, in a large frying pan, sautee some chopped shallots in 1 tablespoon butter mixed with 1 tablespoon olive oil.  add some chopped garlic, capers, and any vegetables you might like (artichoke hearts, celery, fennel, carrots ~ anything!)
  • add a heaping tablespoon of quality dijon mustard, and a couple splashes of white wine.  don’t forget the kosher salt and freshly cracked black pepper!
  • cut the lobster meat out of its shell, chop, and add to the sauce.  add some dill or other herbs you like.
  • spoon the filling on top of the mushrooms and top with grated parmesan cheese. pop back in the oven until the cheese is melted. 

this turned out waaaaay better than i thought i would.  WHEW!

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