Lobster Stuffed Portobello Mushrooms

1. 1

   Preheat oven for 300 degrees F.

2. 2

   Using a tablespoon, clean out the gills of portobello mushrooms, leaving only the caps.

3. 3

   Chop up the stems and place aside to be later added to the stuffing.

4. 4

   Heat a medium saucepan, when hot add saffron, and toast quickly for only a few seconds.

5. 5

   Immediately add the wine, and stir gently with a wooden spoon.

6. 6

   Let wine and saffron mixture cook for about 2 to 5 minutes or until it begins to steam.

7. 7

   Add lobster meat and let simmer about 5 minutes; the meat will acquire an orange tint from the saffron.

8. 8

   Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick.

9. 9

   Add heavy cream and mix well.

10. 10

    Spoon stuffing into the mushroom caps and cover with a slice of mozzarella.

11. 11

    Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray.

12. 12

    Bake for 10 to 15 minutes or until lightly browned.

13. 13

    A viewer, who may not be a professional cook, provided this recipe.

14. 14

    The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

* Per serving · 4 servings · Values may vary.

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