Red Lobster Stuffed Mushroom Recipe

Are you a fan of Red Lobster’s famous seafood stuffed mushrooms? Well, here’s a little secret for you: there’s no crab meat in them! That’s right, despite what all those copycat recipes on the internet say, Red Lobster’s stuffed mushrooms are actually made with lobster, tilapia, shrimp, and scallops. How do I know? I got the recipe straight from the kitchen manager at one of the Red Lobster locations in Tampa.

But enough chit-chat, let’s get cooking! In this article, I’ll teach you how to recreate the real Red Lobster seafood stuffed mushrooms right in your own kitchen. Trust me, you’ll be amazed at how easy and delicious they are.

Red Lobster Stuffed Mushroom Recipe
Red Lobster Stuffed Mushroom Recipe

Ingredients You’ll Need

Here’s a quick rundown of what you’ll need for this recipe:

  • 4 ounces of lobster tail
  • 4 ounces of fresh tilapia
  • 4 ounces of shrimp
  • 4 ounces of base scallops
  • Seasoned bread crumbs
  • Monterey Jack cheese
  • Mushrooms
  • Green pepper
  • Red pepper
  • Onion
  • Celery
  • Parsley flakes
  • Old Bay seasoning
  • Butter
  • Chicken stock

Let’s Get Cooking!

  1. Start by preparing all the seafood. Brush the tilapia with butter and broil it for about five minutes until it’s cooked through. Keep an eye on it as broilers can vary in heat.

  2. To get the lobster meat out of the shell, crack the tail first to loosen it up. Then, carefully cut down the back of the lobster tail with a sharp knife. Open the shell and remove the lobster meat, making sure there are no shell fragments left.

  3. Chop the lobster, shrimp, and scallops into half-inch chunks.

  4. In a saucepan, melt half a tablespoon of butter and sauté the shrimp, lobster, and scallops for about three minutes. Transfer them to a clean bowl and let them cool.

  5. While the seafood is cooling, finely mince the celery, onion, green pepper, and red pepper.

  6. In another pan, melt three tablespoons of unsalted butter and sauté the minced vegetables until they’re softened. Set aside to cool.

  7. Chop the cooled seafood into smaller pieces and place them in a mixing bowl. Add the minced vegetables and one and a half cups of seasoned bread crumbs.

  8. Mix in parsley flakes, Old Bay seasoning, kosher salt, an egg, cracked black pepper, and 3/4 cup of chicken stock. Stir everything until well combined.

  9. Preheat your oven to 375 degrees Fahrenheit and butter the bottom and sides of a 9×11-inch baking dish.

  10. Remove the stems from the mushrooms and fill each mushroom cap with the stuffing mixture. Arrange the stuffed mushrooms in the baking dish.

  11. Top the stuffed mushrooms with shredded Monterey Jack cheese.

  12. Bake in the preheated oven for 20 to 25 minutes until the cheese is slightly browned and bubbly.

  13. Let the stuffed mushrooms rest for a few minutes before serving. They can be quite hot, and mushrooms tend to hold heat.

And there you have it – the real Red Lobster seafood stuffed mushrooms without any crab meat! These mouthwatering appetizers are perfect for Thanksgiving dinner or any special occasion. Trust me, your guests will be impressed.

So go ahead and give this recipe a try! And if you’re enjoying these restaurant recipe recreations, don’t forget to subscribe to my channel for more amazing recipes. Visit El Reno Ok for more delightful recipes and stay tuned for upcoming episodes. Leave your comments below if you have any requests or suggestions. Happy cooking and have a fantastic Thanksgiving with your loved ones!

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