Tasmanian Lobster & Crab Stuffed Mushrooms

Juicy button mushrooms packed with a buttery, ocean-sweet seafood filling and baked until golden and bubbling.

Ingredients

• 18–20 large button mushrooms, stems removed
• 1 tbsp olive oil
• 1/2 cup lobster meat, finely chopped
• 1/2 cup crab meat, picked over for shell, finely chopped *(pantry staple exception: if you don’t have crab, increase lobster to 1 cup)*
• 2 tbsp finely chopped mushroom stems *(from the removed stems)*
• 2 tbsp butter
• 2 garlic cloves, finely grated or minced *(pantry staple)*
• 1/3 cup panko breadcrumbs *(pantry staple)*
• 2 tbsp mayonnaise *(pantry staple)*
• 1 tbsp lemon juice *(pantry staple)*
• 2 tbsp finely chopped parsley *(pantry staple)*
• 1/4 tsp salt, plus more to taste *(pantry staple)*
• 1/4 tsp black pepper *(pantry staple)*

Method

• 1

  Step 1: Prep the mushrooms

  Heat oven to **200°C (180°C fan)**. Wipe mushrooms clean (don’t soak), then use a teaspoon to gently scrape out a little of the centre to create more space. Finely chop the stems. Arrange caps on a lined tray, hollow-side up, and brush lightly with the **1 tbsp olive oil**. Sprinkle with a pinch of salt and pepper.

• 2

  Step 2: Cook the flavour base

  Melt **2 tbsp butter** in a small pan over medium heat. Add the chopped mushroom stems and cook until the moisture evaporates and they start to turn golden, **3–4 minutes**. Add garlic and cook until fragrant, **30 seconds**. Tip into a bowl and cool for **2 minutes** (so it doesn’t warm the seafood too much).

• 3

  Step 3: Make the seafood filling

  To the bowl add lobster, crab, **panko**, **mayonnaise**, **lemon juice**, **parsley**, **salt** and **pepper**. Mix gently (you want it cohesive, not mashed). The mixture should hold together when pressed; if it feels loose, add **1–2 tbsp extra panko**.

• 4

  Step 4: Stuff and bake

  Mound filling into each mushroom, pressing lightly so it adheres. Bake **15–18 minutes**, until the mushrooms are tender and the tops are **golden** with little bubbling at the edges.

• 5

  Step 5: Finish and serve

  Rest **3 minutes** (filling sets), then serve warm. If you like, add a tiny squeeze of lemon right before serving.

Tips

• **Avoid watery mushrooms:** Don’t rinse; wipe with a damp paper towel. Also, cooking the chopped stems first drives off moisture so the filling stays rich, not soggy.
• **Neat, restaurant-style tops:** Pack the filling firmly, then use the back of a spoon to create a rounded dome so it browns evenly.
• **Make-ahead:** Stuff mushrooms up to **6 hours ahead**, cover and refrigerate. Bake straight from fridge; add **2–3 minutes**.
• **Serving ideas:** Great with a simple green salad and crusty bread to mop up the buttery juices (or as a seafood starter at a BBQ spread).

Nutrition (per serving, estimate)