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Lobster Stuffed Mushrooms

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Alright, So this is a recipe that has been with me for years. They were a must at Christmas, Easter, birthdays...you know, "special" occasions. the only difference is that they were loaded with cream cheese, breadcrumbs, and then topped with 4 italian cheeses. I know, delicious. After learning that dairy was the reason for my patchy dry skin and cystic acne, I knew I had to figure out a way to make them in a healthier paleo version that I wouldn't regret having. I tried a couple different ways, but they kept coming out dry... blah! When I started the Whole30 and had to start making my own MAYO.. a light bulb went off in my brain. I added mayo and THEY WERE AMAZING! It seems super weird but basically all the mayo did was add moisture. You can't even taste it! I'm very proud to say that this recipe was featured on The FeedFeed and it was one of my most popular recipes when I guest blogged on the Whole30 Recipes page. Great for a potluck, impressing dinner guests, or a side to a juicy BBQ'd steak! Enjoy! XO

Buck Naked Kitchen - Lobster Stuffed Mushrooms

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Lobster Stuffed Mushrooms

Makes 15 mushroom caps

Prep : 15 mins

Cook: 20-25 mins

Ingredients

  • 3/4 cup lobster meat or lump crab meat
  • 2 Tbsp Homemade Mayo
  • 1 Tsp Nutritional Yeast
  • 15 Small white/or Cremini mushrooms, cleaned, stems removed (chop up the stems and set aside. They will be added to the filling!) 
  • 2 Tbsp ghee 
  • 1/2 cup yellow onion, fine diced 
  • 3 large cloves garlic, minced
  • Salt and pepper 
  • 1 Tbsp coconut flour (or can substitute almond flour), plus more to sprinkle on top 
  • Parsley to garnish (optional)

Directions

  1. Preheat oven to 420 degrees F. place mushrooms in prepared baking dish so they are ready to fill. 
  2. Combine lobster meat, mayo, and nutritional yeast in a bowl, set aside. 
  3. In a small pan, sautée onions and fine chopped mushroom stems in ghee on medium-low heat until brown and caramelized . Add garlic until fragrant (about 30 seconds) season well with salt and pepper. Add coconut flour to onion mixture and stir to combine. This will absorb the leftover moisture in the pan . 
  4. Combine cooked mixture with the lobster/mayo and adjust seasoning to your taste. Now start stuffing those mushrooms sky high! Top with a sprinkle of coconut flour (will give a nice crunchy topping). Bake for 20-25 mins until mushrooms are cooked and tops are golden brown. 
  5. Garnish with chopped parsley and watch them disappear!

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