Red Lobster’s Stuffed Mushrooms are a savory appetizer packed with flavor and indulgence. These bite-sized delights feature large mushroom caps filled with a rich and creamy seafood stuffing. The filling is typically made with tender crab meat, breadcrumbs, and a blend of cheeses such as Parmesan and cream cheese, seasoned with garlic, onions, and herbs for a deep, satisfying flavor. Once stuffed, the mushrooms are baked until golden brown and bubbling, giving them a crispy top and a soft, juicy center.
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A touch of lemon juice or white wine may be added for a subtle tang that enhances the seafood’s taste. The result is a warm, cheesy, and aromatic starter that melts in your mouth with every bite. Perfect as a party snack or a restaurant-style treat at home, Red Lobster’s Stuffed Mushrooms combine the earthiness of mushrooms with the luxurious texture of seafood and cheese, creating an irresistible flavor combination.
Copycat Red Lobster Seafood Stuffed Mushrooms Recipe
Red Lobster Stuffed Mushrooms Recipe
Equipment
- baking dish
- Mixing bowl
- Spoon
- Oven
- Knife
- cutting board
- Grater (for cheese)
Ingredients
- 16 large white mushrooms stems removed and cleaned
- 1 tbsp butter
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green bell chili
- 1/2 cup crab cooked, shells removed
- 1/2 cup breadcrumb
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon papika
- 1/2 cup chopped mosaarela cheese
- 2 tablespoons tightened Parmeson Paneer
- 2 tablespoons mayonnaise
- 1 tbsp fresh parsley chopped (optional garnish)
Instructions
- Preheat the oven at 375 ° F (190 ° C). Lightly lubricate a baking dish or line with parchment paper.
- Clean the mushrooms and remove the stems. Finely chop the stems and set it aside.
- Sauté vegetables: In a pan, melt butter on medium heat. Add celery, onion, green bell chili, and chopped mushroom stem. Until soft (about 5 minutes).
- Mix stuffing: In a large bowl, mix sautéed vegetables, crabs, breadcrumbs, garlic powder, black pepper, paprika, mozerela, parameson cheese and mayonnaise. Stir until well mixed.
- Fill the mushrooms: Use a spoon to make each mushroom cap with the mixture generously.
- Bake: Arrange stuffed mushrooms in the prepared baking dish. Bake for 18-20 minutes or until the top turns golden and mushrooms are tender.
- Garnish and service: Let it cool for 5 minutes. If desired, sprinkle with fresh parsley before serving.
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- To stuff, large and delicious mushroom caps are used as the coating.
- Crabmeat and shrimp in the filling give the dish a tasty, sweet flavor and a hint of the sea.
- Stuffing becomes fine and easy to chew with added cream cheese.
- Salt produces the flavor of bread, while onions, garlic, parsley, and other herbs give it depth and a nice aroma.
- A small amount of breadcrumbs is combined for both texture and a little additional structure.
- The cheese topping is Monterey Jack, melted to create a sweet-tasting, golden result.
- The mushrooms are baked until they become hot, bubbly, and have a light caramelized edge.
- A combination of savory, creamy, sweet, and umami flavors makes it an excellent warm appetizer for seafood.
Red Lobster Seafood Stuffed Mushrooms Prices
| Location / Menu Type | Estimated Price (USD) | Calories (Approx.) | Notes |
|---|---|---|---|
| Standard U.S. Menu | $10.99 | 390 | Price you can expect in many locations across the U.S. |
| Regional or Promotional Deal | $8.99 – $9.99 | 390 – 440 | The price can be different in different places. |
| Premium or Urban Locations | $11.99 – $15.19 | 390 | Sometimes finding higher prices for certain goods. |
| Canadian Locations | $13.49 CAD (est. $9.99 USD) | 510 | I used a slightly different way of making it. |
Red Lobster Seafood Stuffed Mushrooms Nutrition/Calories/Crabs
| Nutrient | Amount per Serving |
|---|---|
| Calories | 390 kcal |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Trans Fat | 0.5 g |
| Cholesterol | 85 mg |
| Sodium | 880 mg |
| Total Carbohydrate | 14 g |
| Dietary Fiber | 1 g |
| Sugars | 3 g |
| Protein | 14 g |
- There are about 390 calories in each serving.
- There are approximately 22g of fat per serving, and 10–12g is saturated fat.
- About one serving has 30g of protein, making it high in protein.
- 18g of total carbs make up one serving.
- Net Carbs: Approximately 16g net carbs, taking 2g fiber out.
- This serving contains 120 mg of cholesterol, which is good.
- Sodium: With 1,080 mg of salt per serving, it’s high in this mineral.
- Strict Keto Lovers: Because of breadcrumbs and net carb content, it is best avoided by those following strict keto.
- Suitable for: Protein appetizers or slightly lower-carbohydrate dinners.
- Suggestion: Use low-carb alternatives when making your dishes at home.
Red Lobster Stuffed Mushrooms Keto
| Nutrient | Amount per Serving | Keto-Friendly |
|---|---|---|
| Calories | 390 kcal | Yes |
| Total Fat | 22 g | Yes |
| Saturated Fat | 10 g | Yes, in moderation |
| Protein | 30 g | Yes |
| Carbohydrates | 18 g | Moderate |
| Dietary Fiber | 2 g | Low |
| Net Carbs | 16 g | Borderline for strict keto |
| Cholesterol | 75 mg | Yes |
| Sodium | 850 mg | Yes, monitor if limiting salt |
- Contains 16g net carbs per portion, which is too much for some strict keto diets.
- Traditional stuffing adds breadcrumbs, which make the dish higher in carb count.
- Excellent for Protein: A serving has about 30g of protein, making it a good option on keto.
- High in Healthy Fats: You’ll get about 22g of fat in this meal, perfect for a keto diet.
- Suitable only if you loosen daily carb limits in your keto meal plan.
- Can Fit a Low-Carb Plan: You can adjust it to fit most low-carb diets or moderately carb diets.
- You can use almond flour or crushed pork rinds as a substitute for breadcrumbs in keto dairy-free meals you cook at home.
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Flavor Profile of Red Lobster Seafood Stuffed Mushrooms
- Ingredients in the stuffing are complemented by the gentle and rich-tasting mushrooms.
- The combination of crabmeat and shrimp gives the filling its natural seafood flavor.
- Minced garlic and onions give the filling lots of mouthwatering flavor and a nice warm aroma.
- Buttery-smooth Cheese: Adding cream cheese and Monterey Jack gives the dish plenty of creaminess and a soft buttery texture.
- Nutty Parmesan: A little Parmesan makes the dish richer and tastier.
- Fresh parsley adds a light and fresh herbal flavor to the dish.
- Crisp Breadcrumbs: Breadcrumbs give the crunch that helps balance the creamy part of the dish.
- A golden, bubbly, slightly caramelized topping makes this dish taste more savory and heartwarming.
- A Perfect Combination: Thanks to its savory, creamy, sweet, and umami flavors, the dish makes for an exciting seafood appetizer.
FAQ
Q: How many carbs are in Red Lobster stuffed mushrooms?
A: You would find about 18 grams of carbohydrates in a serving of Red Lobster stuffed mushrooms. The dish gets its carbs mostly from breadcrumbs, along with the vegetables spiced in the stuffing. This total may not fit with the rules of strict low-carb or keto diets.
Q: How to make crab-stuffed mushrooms like Red Lobster?
A: To this, first sauté onions and garlic in butter, then combine them with crabmeat, cream cheese, Parmesan, breadcrumbs, and some herbs. Put the mixture inside the caps, add Monterey Jack cheese, and cook until cheese is golden and bubbling.
Q: How to make Red Lobster stuffed mushrooms?
A: Mix together cooked garlic, onion, crabmeat, shrimp (if you like), cream cheese, Parmesan, and breadcrumbs for the filling. Place the mixture into the mushroom caps, cover with shredded cheese, and bake for 15 to 20 minutes at 375°F.
Q: How to make stuffed mushrooms like Red Lobster?
A: First, brush the mushrooms and take out their stems. Mix up cream cheese, seafood, garlic, herbs, and breadcrumbs for the filling. Load the mushrooms with filling, cover with cheese, and heat them until the tops get brown and the mushrooms are soft.
Q: What is in Red Lobster seafood stuffed mushrooms?
A: These are made by placing crabmeat, shrimp, cream cheese, Monterey Jack cheese, Parmesan, garlic, onions, herbs, and seasoned breadcrumb mixture inside mushroom caps and baking them to a golden, creamy texture.
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