It’s funny to me that, of the hundreds of copycat recipes on the internet for Red Lobster’s Seafood Stuffed Mushrooms, they all contain crab meat as the main ingredient. When, actually, there is NO crab meat in Red Lobster’s Seafood Stuffed Mushrooms. I know this because I obtained their recipe from the Kitchen Manager at one of the Tampa RL locations. They do, however, contain lobster, tilapia, scallops and shrimp.
These tasty little buggers are a perfect appetizer or side dish for Holiday entertaining. Each batch makes about 20 mushrooms, so they are relatively inexpensive but a HUGE showstopper. You’re guests will be impressed! And, they are easy to make. In fact, you can make the stuffing mix days in advance and refrigerate (or even freeze). Then when it’s time for the guests to arrive, just top the mushrooms with the mix (only takes about 5 minutes), sprinkle with cheese and let the oven do the rest.
I purchased the lobster tails from Walmart, yes Walmart. If you know anything about me, you know that Walmart.com unlimited delivery is my favorite life and money hack. I swear by it and if you use my link, you get $20 (20!) off your first order.
The scallops that I use are the bay scallops and I purchased those at my local grocery from the freezer section. They are about a third the size of sea scallops, averaging about ½ inch in diameter and can range in weight from 50 to 100 scallops per pound. But with this smaller size comes more tender meat and a sweeter flavor. And more good news, they’re less expensive than jumbo-sized sea scallops. Just make sure that you don’t buy them already breaded.
If you feel like doing an entire Red Lobster experience on your kitchen table tonight, serve the Seafood Stuffed Mushrooms with Red Lobster’s Shrimp Scampi and Cheddar Bay Biscuits. Ahoy, Mateys!
Ingredients
- 4 oz. Maine Lobster Tail, shelled
- 4 oz. Bay Scallops
- 4 oz. fresh Tilapia
- 4 oz. Gulf Shrimp, peeled and deveined
- 20 large button mushrooms, stems removed
- 6-8 oz. Monterey Cheese, shredded
- 1 egg
- 6 TBL unsalted butter, divided
- 2 TBL celery, finely minced
- 2 TBL onion, finely minced
- 2 TBL red bell pepper, finely chopped
- 2 TBL green bell pepper, finely chopped
- 1 ½ cups seasoned breadcrumbs (Pepperidge Farms Classic Stuffing works well)
- ½ tsp. parsley flake
- ¼ tsp. Old Bay seasoning
- ¼ tsp. kosher salt
- 6 cranks cracked black pepper
- ¾ cup chicken stock
Instructions
Brush butter on Tilapia filet and broil 4-5 minutes until cooked through.
Cut lobster meat and shrimp into ½” chunks. Melt ½ TBL butter in a medium sized saucepan. Add the scallops, shrimp, and lobster and sauté 3 minutes. Remove from heat and set aside to cool.
Melt ¾ TBL butter in a medium sized sauté pan. Add the celery, peppers, and onion and sauté until very softened. Set aside to cool.
Once the lobster, tilapia, shrimp, and scallops have cooled, finely chop. Place into a large mixing bowl. Add the sauteed vegetables, egg, breadcrumbs, parsley flake, salt, Old Bay, cracked black pepper and chicken stock. Mix all ingredients well.
Preheat the oven to 375 degrees. Butter the bottom and sides of a 9x11” baking dish. Using a 2 oz. scoop, scoop 2 oz. of the stuffing mix. Tamp down the mix in the scooper and place directly on top of the stemmed mushroom cap. Repeat until all mushrooms have been stuffed. Top all the mushrooms with the shredded Monterey cheese.
Bake for 20-25 until slightly bubbly and the cheese is slightly browned. Allow the mushrooms to rest for 3 minutes before serving.
For more recipes from Red Lobster, try their Shrimp Scampi and Cheddar Bay Biscuits and
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