Red Lobster Seafood Stuffed Mushrooms Intuitive Recipe

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)

Get together:

• whole mushrooms, chopped onions, bread crumbs, butter, Parmesan cheese, cooked shrimp, celery, picante sauce
• sauté 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 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!