When you are looking to change it up, these delicious, easy to make, healthy bites are fun. With no cheese and no gluten, they are guilt free.

I use langostino from the freezer as a less expensive option than lobster or crab.

Not exactly finger food; we need a knife and fork for these.

This recipe is slightly modified from the new cookbook I got recently, shown below.

Lobster Stuffed Mushroom Recipe

15 large cremini mushrooms
3/4 cup lobster meat, langostino, or crab, chopped
2 tablespoons mayo (my homemade is here)
1 tablespoon nutritional yeast
2 tablespoons ghee or clarified butter
1/2 cup finely chopped onion
4 garlic cloves
2 tablespoons almond flour
sea salt
black pepper
1 Tablespoon chopped parsley (for garnish)

Preheat oven to 425ºF

Clean mushrooms with a damp paper towel. Remove stems and set aside. Place the mushrooms in a dish that fits them closely so they don’t move around too much.

Combine chopped seafood, mayonnaise, and nutritional yeast in a large bowl.

Mince the mushroom stems. In a small pan, melt the ghee over medium heat. Add the minced mushroom stems, onion, garlic, and a pinch of salt, and cook stirring for about five minutes. Add the almond flour to absorb the leftover moisture in the pan. Add this mixture to the lobster mixture and mix well. Season to taste.

Stuff each mushroom cap with about a Tablespoon of filling, mounding it up a but and pressing it in.

Bake the stuffed mushroom caps for 20 minutes, until the mushrooms are cooked and the tops are golden. Garnish with parsley and serve immediately.

Enjoy!