| Prep: 30 mins | Cook: 1 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 568 | 40g | 20g | 15g |
| sugars | fibre | protein | salt |
| 4g | 2g | 32g | 1.37g |
Why I Love Canadian Lobster-Stuffed Portobello Mushrooms with Hollandaise Sauce
Among an array of my beloved Italian-American dishes stands a unique creation that may not originate from my Italian roots but carries the same attention to flavor and detail. I present my rendition of the sumptuous Canadian classic, Lobster-Stuffed Portobello Mushrooms with Hollandaise Sauce. It’s an appetizer of a magnitude so decadent that it could easily be the main event at your dinner table. This masterpiece harmoniously marries the sweetness of fresh lobster meat with the hearty earthiness of Portobello mushrooms, forming the perfect backdrop for a wonderfully tangy homemade Hollandaise sauce.
Legacy and Inspiration
I am often asked where I find my culinary inspiration, considering my rooted Italian background. But food, like art, knows no boundaries. It’s a universal language that reflects the history and culture of every corner of the world. So, as I keep my Italian heritage close to my heart, I also embrace different culinary landscapes that compel me to step out of my comfort zone. My inspiration for these Lobster-Stuffed Portobello Mushrooms with Hollandaise Sauce, for instance, came from Chef Chuck Hughes, an acclaimed Canadian culinary genius. I admired his exquisite approach to seafood, and it led me to explore the richness of Canadian cuisine, offering my taste buds an adventure of their own.
Culinary Companions
What sets apart the Lobster-Stuffed Portobello Mushrooms with Hollandaise Sauce is its versatility. This phenomenal dish can be enjoyed on a standalone basis or paired with a light, green salad, a fluffy risotto, or even a garlic buttered slice of ciabatta. It reminds me a little of the classic Coquilles Saint-Jacques, a French culinary gem showcasing seafood in a gorgeous creamy mixture.
The sound of your guests’ appreciative hums, the smell of the buttery lobster mingling with the warm scent of mushrooms, and the sight of the vibrant, creamy Hollandaise sauce lightly gracing the dish will culminate in an experience that’s rewarding not just for the palette, but for the soul too. So, why do I love this recipe? Simply because food is also about building connections and creating stories, and this wholesome dish does exactly that – in the most delicious way imaginable!
What You’ll Need
- 6 Portobello mushrooms, stems removed
- 4 lobster tails, cooked and diced
- 3 tablespoons of butter
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 cups of cream cheese
- 1 cup of Parmesan cheese, grated
- 1/2 cup of fresh parsley, chopped
- Salt and black pepper, to taste
- Paprika, for garnish
- For the Hollandaise Sauce:
- 3 egg yolks
- 1/2 cup of unsalted butter, melted and hot
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Method
Step One:
Preheat your oven to 375 degrees Fahrenheit. While it heats up, clean the portobello mushrooms and remove the stems. Set them aside.
Step Two:
In a large skillet, melt the butter over medium-high heat. Once the butter has melted, add the onion and garlic and sauté until the onion becomes translucent. This should take about 5 minutes.
Step Three:
Reduce the heat to medium and add the cream cheese to the skillet. Stir it until it melts into a smooth sauce with the onion and garlic. Then, add the cooked and diced lobster tails, the parmesan cheese, and the fresh parsley. Season the mixture with salt and black pepper to taste.
Step Four:
Stuff each Portobello mushroom cap with the lobster mixture, being sure to pack it tightly. Arrange the stuffed mushrooms on a baking sheet and bake them in your preheated oven for 15 to 20 minutes or until the mushrooms are tender and the stuffing is heated through. Garnish each mushroom with a sprinkle of paprika before serving.
Step Five:
While the mushrooms cook, you can prepare the Hollandaise sauce. To begin, place the egg yolks, melted and hot butter, lemon juice, salt, and cayenne pepper into a blender. Blend the ingredients together until they emulsify into a creamy sauce. If the sauce is too thick, add a dash of hot water to thin it.
Step Six:
Serve the hot, lobster-stuffed Portobello mushrooms with the Hollandaise sauce drizzled on top. Enjoy while hot!
