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  • 30 cremini mushrooms (baby bella), stems removed
  • 2 teaspoons Food Club olive oil
  • 3 tablespoons finely chopped shallot
  • 3 tablespoons finely chopped celery
  • ¼ cup Food Club cream cheese, softened
  • 2 tablespoons sour cream
  • 1 tablespoon Food Club mayonnaise
  • 1½ teaspoons fresh lemon juice
  • 1½ teaspoons Food Club salt
  • 8 ounces fresh lobster meat or crabmeat (about 1 cup)
  • 4 tablespoons Food Club unsalted butter
  • ¾ cup Food Club panko bread crumbs
  • 2 tablespoons Food Club grated Parmesan cheese


  1. Preheat oven to 350°. Heat large covered saucepot of water to simmering over high heat. Add mushrooms and cook 2 minutes; drain and pat dry with paper towels. Meanwhile, in small skillet, heat oil over medium heat. Add shallot and celery and cook 1 minute; remove from heat and cool 5 minutes.
  2. In medium bowl, stir cream cheese, sour cream, mayonnaise, lemon juice and salt; fold in lobster meat and shallot mixture. In small microwave-safe bowl, heat butter in microwave oven on high 30 seconds or until melted; add breadcrumbs and cheese, and toss until well combined. Makes about 1½ cups.
  3. Place mushrooms, opening side up, on rimmed baking pan. Evenly fi ll mushrooms with cream cheese mixture; evenly top with breadcrumb mixture. Bake 12 to 15 minutes or until tops are golden brown.

  • 137 Calories
  • 9g Fat (6g Saturated)
  • 42mg Cholesterol
  • 496mg Sodium
  • 7g Carbohydrates
  • 1g Fiber
  • 7g Protein