mushrooms stuffed with lobster ricotta cheese mix. Prepare a baking sheet with cooking spray. If you've ever wondered how to make lobster stuffed mushrooms, this Lobster Stuffed Mushroom recipe is the best! It's a great Red Lobster stuffed mushrooms copycat recipe.

This recipe is adapted from one of Jamie Oliver's. Oregano and lemon are the perfect combination, I think. Don't overcook these mushrooms but if the golden brown tops are lacking colour, give them a flash under a hot grill. You can cook mushrooms stuffed with lobster ricotta cheese mix using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of mushrooms stuffed with lobster ricotta cheese mix

It's 1 cup of cooked lobster claw meat.
Prepare 1 1/2 cup of ricotta cheese.
It's 1/2 cup of cream cheese.
Prepare 1/2 cup of red onion.
You need 2 oz of red wine.
It's 2/3 cup of bread crums.
It's 3 clove of garlic.
It's 1 of salt & pepper.
It's 4 oz of extra virgin olive oil.
You need 1/4 cup of butter.
You need 1/2 cup of basil chopped.
Prepare 1/4 cup of fresh grated parmesan cheese.
Prepare 15 medium of whole baby portabella's.

Serve these baked mushrooms stuffed with ricotta as an appetiser or a side dish. Stuff the mushroom caps with the cheese mixture and place into the cast iron skillet with the stuffed side up. Lobster can be a bit pricey, but for a small group they are really o good. Just watch for the sales on lobster and then it isn't too expensive.

mushrooms stuffed with lobster ricotta cheese mix instructions

remove stems from mushrooms, and save. scrap out black stuff in mushroom top keeping the circle shape. trash black stuff. now litely coat mushroom tops with olive oil pepper and salt and grill each side for half a min set aside and cool.
chop mushroom stems, red onion, garlic add lightly salt and pepper sautee for 1 1/2 min deglaze with red wine reduce liquid by half cool right away.
now get the ricotta cheese, cream cheese, bread crumbs, basil, claw meat, grated parmesan cheese and mix all ingredients to combine and the add the cool sautee mix in the cheese mix and combine all add pepper and salt to taste..
now pipe of spoon mixture in the crevice of the mushroom tops. and then put butter in a small roasting pan and set oven to 375°F and cook for 15 min and injoy.

Add ricotta cheese to spinach and toss till combined. Add vinegar, beef bouillon, and garlic. Stir ricotta cheese into mushroom mixture and remove from heat. Wipe the mushrooms clean, and pop out the stems. Heat the olive oil and cook the onion, chopped mushroom stems and pancetta until the vegetables are softened and the pancetta lightly browned.