Stuffed Lobster Criminis Gf Recipe

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

Wipe the crimini mushrooms clean with a damp cloth. Remove stems carefully and reserve stems for chopping into the filling. Place mushroom caps, stem side up, on the prepared baking sheet.

Brush the caps lightly with 2 tbs olive oil and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Roast in preheated oven 8–10 minutes just until beginning to soften but still holding shape. Remove and set aside to cool slightly.

Finely chop the reserved mushroom stems and set aside.

In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add the minced shallot and sauté 2–3 minutes until translucent. Add the chopped mushroom stems and sauté another 2 minutes.

Add 1 minced garlic clove and cook 30 seconds until fragrant. Pour in 30 ml dry white wine and simmer 1–2 minutes until liquid is reduced by about half.

Reduce heat to low and add the chopped lobster meat. Stir to warm through 1–2 minutes — lobster should be heated but not overcooked. Remove skillet from heat.

In a mixing bowl, combine the warm lobster mixture with 60 g mascarpone, 60 g softened cream cheese, 40 g grated Pecorino Romano, 1 tbs fresh lemon juice, 1 tbs chopped parsley, 1 tbs chopped chives, 1 tsp Dijon mustard, 2 drops hot sauce (if using), and 1 tsp each salt and black pepper. Fold gently until evenly combined and creamy. Taste and adjust seasoning.

Spoon or pipe the lobster–cheese mixture into each roasted mushroom cap, mounding slightly. You should have enough to fill all 24 caps; distribute evenly.

In a small bowl combine 1 cup gluten-free panko/crushed crackers with 2 tbs olive oil and 1 tsp lemon zest. Mix until crumbs are evenly moistened. Sprinkle about 1 tsp of the crumb mixture over each filled mushroom.

Return the filled mushrooms to the oven and bake at 375°F (190°C) for 10–12 minutes, until the topping is golden and the filling is heated through. If you want a more browned top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 2–3 minutes. Garnish with remaining parsley and an optional extra pinch of lemon zest.