Lobster Stuffed Mushroom Caps
Ingredients
2 doz. (24) large button mushrooms, stems removed1 clove minced garlic
1/4 cup (50 mL) diced red pepper
1/2 tsp (2 mL) cumin
1/2 tsp (2 mL) coriander
Salt and Pepper to taste
1 tbsp (15 mL) white wine
1 tsp (5 mL) minced fresh tarragon
1 tbsp (15 mL) lemon zest
1/4 cup (50 mL) Panko bread crumbs
6 cooked lobsters, claw and tail meat, diced
1/4 cup (50 mL) grated good quality parmesan cheese
Directions
Makes 2 dozen.
Lightly scrub mushroom caps with a damp cloth to remove any dirt, and place on a baking sheet. Sauté garlic, red pepper, and spices and deglaze pan with white wine.
In a small bowl, mix together all other ingredients, minus parmesan cheese. Generously fill the mushroom caps and top with parmesan cheese.
Bake for 20 minutes at 375°F until cheese has browned nicely.
Let sit for 2 minutes and serve.
Wine pairing: Benjamin Bridge, Nova 7.