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.
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
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!