When Spirit moves you to make lunch instead of ordering out 🙂 What would I have ordered if I went out to lunch? I just happened to have the ingredients for Red Lobster Seafood Stuffed Mushrooms in my refrigerator, so created my own intuitive recipe version at home! Intuitive eating with a new Low-carb and Keto friendly recipe.
Red Lobster Seafood Stuffed Mushrooms Intuitive Recipe Ingredients
- 8-10 whole mushroom caps (hollowed out w/ a mellon-baller utensil)
- 1 cup mushroom pieces chopped
- 4 tbsp butter
- 2 to 3 tbs Picante Sauce
- 1 cup bread crumbs
- 1 small onion (finely chopped)
- 4 celery halves (finely chopped)
- 6-8 cooked large shrimp and/or 2 lobster tails (diced)
- 1 to 1 1/2 cups Parmesan cheese
- 1 cup of shredded Swiss cheese (or any other shredded cheese you prefer for the topping)
whole mushrooms, chopped onions, bread crumbs, butter, Parmesan cheese, cooked shrimp, celery, picante sauce 
saute the onions and celery in a little butter 
let cool in a bowl, stir in chopped cooked shrimp, 2 tbsp of picante sauce, Parmesan cheese 
prepare the mushroom caps for stuffing 
fully stuff each mushroom cap 
top with more Parmesan and shredded Swiss 
bake in the oven at 450 degrees for 15-20 minutes or until golden brown and bubbly on top. Broil for the last 5 mins to brown the tops if needed! 
ENJOY!