| Prep: 30 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 15g | 7g | 18g |
| sugars | fibre | protein | salt |
| 3g | 3g | 25g | 1.3g |
Why I Love Canadian Lobster-Stuffed Portobello Mushrooms with Goat Cheese and Spinach
I’m cooking up something truly special in the kitchen today, transporting the senses not just through the belly of New York City, but all the way up north to our friendly Canadian neighbors: the Lobster-Stuffed Portobello Mushrooms with Goat Cheese and Spinach. These heavenly mushroom caps piled high with flaky lobster meat, fresh spinach and creamy goat cheese encapsulate the soul of North American cuisine while paying homage to New York’s culinary diversity.
A Tribute to North American Cuisine
Creating this Lobster-Stuffed Portobello Mushrooms with Goat Cheese and Spinach recipe didn’t just happen by chance. Being a lover of seafood dishes, my culinary journey has brought me to experience the best lobster dishes around the world. It was Canada’s own master chef Martin Picard, who ignited my passion for cooking with lobster and mushrooms and inspired me to concoct this unique culinary experience.
Portobello mushrooms, with their large caps and tasty flesh, perfectly serve as edible containers for the delicately cooked lobster. The sweet and robust flavors of the lobster are beautifully counterbalanced by the tangy goat cheese, while the aromatics of fresh thyme and garlic bring depth to the overall taste.
A Perfect Bridge Between The Cultures
This recipe is similar to the classically Canadian Lobster Thermidor, but the inclusion of goat cheese and the use of portobello mushrooms as a vessel give it a distinctive New York twist. The mushrooms’ robust flavors and meaty texture are a wonderful counterbalance to the tender and sweet lobster, creating a combination that is both flavorful and satisfying.
If looking to pair this dish with another, it works well with simple fare that lets its flavors shine—perhaps a light salad or a lightly-dressed pasta. It’s a nod to New York City’s Italian heritage on my part, but also pays homage to the straightforward aesthetics shared by French Canadians when it comes to serving seafood. Needless to say, this recipe really shines when served with a crisp white wine, like a Chardonnay or a Sauvignon Blanc.
From the heart of NYC to the soul of Canada, this recipe is a beautiful tapestry of flavors that brings a world of gourmet tastes directly to any home kitchen.
What You’ll Need
- 6 large Portobello mushrooms
- 1 large lobster (around 1 1/2 pounds)
- 4 cups of fresh spinach
- 1 cup of goat cheese
- 1 medium white onion
- 4 cloves of garlic
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1/2 cup of breadcrumbs
- 1 tablespoon of fresh thyme
- Salt and pepper to taste
Method
Step One
Begin by preheating your oven to 375 degrees Fahrenheit. While waiting for the oven, brush the Portobello mushrooms with one tablespoon of olive oil, and season with salt and pepper. Place the mushrooms on a baking sheet and bake for about 15 minutes until they become tender. Set aside to cool.
Step Two
Meanwhile, steam or boil your lobster until it turns bright red and the meat is cooked through. This usually takes around 8 to 10 minutes. Once cooked, remove the meat from the lobster’s shell and chop into small pieces. Set the meat aside for later.
Step Three
While the lobster is cooking, finely chop the onion and garlic. In a large frying pan, heat the remaining tablespoon of olive oil. Add the chopped onion, and sauté until it turns soft and translucent. Add the garlic and cook for another 1 to 2 minutes.
Step Four
Add the fresh spinach to the pan and cook it down until it wilts. This should take about 3 to 4 minutes. Make sure to stir constantly to prevent the spinach from sticking to the pan or burning. Season the spinach with salt and pepper to taste.
Step Five
Reduce the heat to low, and add the chopped lobster meat, goat cheese, and fresh thyme to the pan. Mix everything together until it is well combined. The goat cheese should melt slightly, binding the ingredients together.
Step Six
Remove your pan from the heat. Take your cooled Portobello mushrooms and fill each one with an equal amount of the lobster and spinach mixture. Don’t be afraid to heap the filling high.
Step Seven
Top each stuffed mushroom evenly with breadcrumbs and tiny bits of butter. Return the mushrooms to the oven and bake for an additional 10 minutes. The top should be golden brown and bubbling.
Step Eight
Remove the mushrooms from the oven and let them cool for 5 minutes before serving. Enjoy your Lobster-Stuffed Portobello Mushroom with Goat Cheese and Spinach!
