Mushrooms with Stuffed Lobster

Serve stuffed mushroom caps as an appetizer or as hors d'oeuvres. The larger caps are easier to stuff.

• 1/2 cup/125 ml lobster diced
• 24 large mushrooms
• 1/4 tsp/1 ml salt
• dash pepper
• 2 tbsp/25 ml butter
• 1 tbsp/15 ml onion, finely diced
• 2 tbsp/25 ml mushroom stems, finely diced
• 1 tsp/5 ml butter
• 1/2 cup/125 ml cheddar cheese, grated

Remove stems from mushrooms. Sprinkle caps with salt and pepper and fry for 5 minutes in butter over medium heat. Combine onion, mushroom stems, butter and lobster. Stuff caps with the mixture, and sprinkle with grated cheese. Broil for 4-5 minutes.