Brie-Topped Mushrooms Stuffed with Lobster & Tarragon
From luisascatering 10 years ago
- n/a to make
- Serves 8
Now, as far as lobster appetizers go, this one takes them all. It's full of garlic and lobster flavor, it's slightly creamy, and it's topped with melty, gooey brie cheese. What more could you ask for? If you want to make this lobster appetizer ahead of time, mix up your filling and prepare your mushrooms, them pop them in the fridge until you're ready to bake them. Read more They come out divine --and very pretty!-- every time. See less
Ingredients
- 16 large-capped stuffing mushrooms, washed, patted dry and stems pulled out shopping list
- 4 tbsps butter shopping list
- 1/4 cup minced onion shopping list
- 1/4 cup minced celery shopping list
- 2 cloves garlic, minced shopping list
- 1/4 C. dry white wine shopping list
- freshly squeezed lemon juice of one lemon shopping list
- 1 cup finely chopped cooked lobster meat shopping list
- 1 tbsp. minced fresh parsley shopping list
- 1/4 cup heavy cream shopping list
- 1/4 cup freshly grated parmesan cheese shopping list
- 1/2 cup fresh ciabatta breadcrumbs shopping list
- sea salt and freshly ground black pepper , to taste shopping list
- double cream brie, divided into 16 equally sized pieces shopping list
How to make it
- Preheat the oven to 375 degrees F.
- In a large skillet, melt the butter over med. heat. Add onion, celery, and garlic. Saute until tender. Stir in wine, and lemon. Simmer 2-3 minutes, or until wine begins to cook away. Stir in lobster meat, tarragon and parsley. Remove from heat. Stir in cream and parmesan. Stir in breadcrumbs. Season to taste with salt and pepper.
- Scoop lobster mixture with mini ice cream scoop into prepared mushroom caps. Bake on parchment lined baking sheet about 15 minutes, or until mushroom is tender. Top each mushroom with a chunk of brie as soon as they come out of the oven and allow the brie to melt a little. Garnish with minced fresh parsley and serve.
People Who Like This Dish 6
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