Baked Asian Lobster Salad Stuffed Mushrooms

Menu Part


4 Ounces Lobster Salad Sensations® (Item# 004510)
4 Ounces Cream Cheese, Softened
1 Each Egg Yolk
1/2 Cup Scallions, Chopped
1 Clove Garlic, Minced
2 Teaspoons Ginger, Grated
1 Each Carrot, Small, Julienne
1/8 Cup Cilantro, Chopped
1 Tablespoon Lime, Fresh, Juiced
As Needed Salt, Pepper
12 Each Shitake Mushrooms, Large
1/2 Cup Coconut Milk
1/2 Cup Thai Chili Sauce
2 Tablespoons Soy Sauce
As Desired Chopped Cilantro


  1. Preheat you oven to 350° F.
  2. Combine the Lobster Salad Sensations, cream cheese, egg yolk, scallions, garlic, ginger, carrots, cilantro, lime juice and salt. Mix well.
  3. Clean the mushrooms and remove the stem.
  4. Fill the mushrooms with the mixture and place in a baking dish. Mix the Thai chili sauce, coconut milk and the soy sauce together and drizzle it over the mushrooms.
  5. Bake until golden and 165° F internal temperature.
  6. Garnish with chopped cilantro.

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