from Flavours of New Brunswick
Ingredients
1 pound lobster meat
12 large stuffing mushrooms or 6 portobello mushrooms
1 pound baby spinach, rinsed and chopped
1 cup cream cheese
1 teaspoon dried dill
1 teaspoon lemon zest
1 clove garlic
Salt and pepper to taste
Method
Preheat oven to 450F.
Clean and prepare mushrooms by removing the stems so you can stuff the caps.
Place all ingredients except lobster into a blender or food processor and puree until smooth.
Add lobster and pulse or blend slowly so lobster remains a little chunky.
Stuff mushroom caps and place them on a lined cookie sheet or in a shallow casserole dish.
Bake or broil until cheese is golden brown, about 10-20 minutes. Try cooking these mushrooms on the barbecue for a smokier flavour.
Hint: You can incorporate the mushroom stems into the stuffing by adding them to the food processor in step 3 or save them for another meal or the stock pot.
Nada’s Tips & Tricks: I have many variations of stuffed mushrooms and its always a great hit at gatherings on the back deck. I like cooking my mushrooms a little before stuffing them (350F for 10 minutes) and added breadcrumbs mixed with melted butter and a sprinkle of cheese on top – yum!
Contents and images used with permission by Nimbus Publishing. https://nimbus.ca/store/flavours-of-new-brunswick.html
