Copycat red lobster seafood stuffed mushrooms Recipe

It’s funny to me that, of the hundreds of copycat recipes on the internet for  Red Lobster’s Seafood Stuffed Mushrooms, they all contain crab meat as the main ingredient. 

When, actually, there is NO crab meat in  Red Lobster’s Seafood Stuffed Mushrooms.  I know this because I obtained their recipe from the Kitchen Manager at one of the Tampa RL locations.  They do, however, contain lobster, tilapia, scallops and shrimp.

These tasty little buggers are a perfect appetizer or side dish for Holiday entertaining.  Each batch makes about 20 mushrooms, so they are relatively inexpensive but a HUGE showstopper.  You’re guests will be impressed!  And, they are easy to make. 

In fact, you can make the stuffing mix days in advance and refrigerate (or even freeze).  Then when it’s time for the guests to arrive, just top the mushrooms with the mix (only takes about 5 minutes), sprinkle with cheese and let the oven do the rest.

I purchased the lobster tails from Walmart, yes Walmart.  If you know anything about me, you know that unlimited delivery is my favorite life and money hack.  I swear by it and if you use my link, you get $20 (20!) off your first order.

The scallops that I use are the bay scallops and I purchased those at my local grocery from the freezer section.  They are about a third the size of sea scallops, averaging about ½ inch in diameter and can range in weight from 50 to 100 scallops per pound.

But with this smaller size comes more tender meat and a sweeter flavor. And more good news, they’re less expensive than jumbo-sized sea scallops.  Just make sure that you don’t buy them already breaded.

If you feel like doing an entire  Red Lobster experience on your kitchen table tonight, serve the Seafood Stuffed Mushrooms with  Red Lobster’s Shrimp Scampi and Cheddar Bay Biscuits.  Ahoy, Mateys!

red lobster seafood-stuffed mushrooms

Red Lobster Seafood Stuffed Mushrooms


  • 4 oz. Maine Lobster Tail, shelled
  • 4 oz. Bay Scallops
  • 4 oz. fresh Tilapia
  • 4 oz. Gulf Shrimp, peeled and deveined
  • 20 large button mushrooms, stems removed
  • 6-8 oz.  Monterey Cheese, shredded
  • 1 egg
  • 6 TBL unsalted butter, divided
  • 2 TBL celery, finely minced
  • 2 TBL onion, finely minced
  • 2 TBL red bell pepper, finely chopped
  • 2 TBL green bell pepper, finely chopped
  • 1 ½ cups seasoned breadcrumbs ( Pepperidge Farms Classic Stuffing works well)
  • ½ tsp.  parsley flake
  • ¼ tsp. Old Bay seasoning
  • ¼ tsp. kosher salt
  • 6 cranks cracked black pepper
  • ¾ cup chicken stock


Brush butter on Tilapia filet and broil 4-5 minutes until cooked through.

Cut lobster meat and shrimp into ½” chunks.  Melt ½ TBL butter in a medium sized saucepan.  Add the scallops, shrimp, and lobster and sauté 3 minutes.  Remove from heat and set aside to cool

Melt ¾ TBL butter in a medium sized sauté pan.  Add the celery, peppers, and onion and sauté until very softened.  Set aside to cool.

Once the lobster, tilapia, shrimp, and scallops have cooled, finely chop.  Place into a large mixing bowl.  Add the sauteed vegetables, egg, breadcrumbs,  parsley flake, salt, Old Bay, cracked black pepper and chicken stock.  Mix all ingredients well.

Preheat the oven to 375 degrees.  Butter the bottom and sides of a 9×11” baking dish.  Using a 2 oz. scoop, scoop 2 oz. of the stuffing mix.  Tamp down the mix in the scooper and place directly on top of the stemmed mushroom cap.  Repeat until all mushrooms have been stuffed.  Top all the mushrooms with the shredded  Monterey cheese.

Bake for 20-25 until slightly bubbly and the cheese is slightly browned.  Allow the mushrooms to rest for 3 minutes before serving.

red lobster seafood-stuffed mushrooms Review

Sure, here’s a review of Red Lobster’s seafood-stuffed mushrooms:

Red Lobster’s seafood-stuffed mushrooms are a delightful appetizer option on their menu. These mushrooms are generously filled with a savory mixture of seafood, typically a blend of crabmeat, shrimp, and sometimes other seafood like scallops or lobster, along with breadcrumbs, herbs, and spices.

One of the standout features of these stuffed mushrooms is the rich and flavorful filling. The seafood blend provides a deliciously briny and slightly sweet taste, complemented by the earthiness of the mushrooms. The breadcrumbs add a nice texture, giving the filling a bit of crunchiness.

The mushrooms themselves are usually cooked to a tender perfection, providing a satisfying bite that contrasts nicely with the hearty filling. The dish is often served with a side of creamy dipping sauce, which adds an extra layer of flavor and creaminess.

Overall, Red Lobster’s seafood-stuffed mushrooms are a tasty and indulgent appetizer choice for seafood lovers. They make for a great start to any meal, offering a satisfying combination of flavors and textures that are sure to please the palate. Whether enjoyed as a shared appetizer or as a standalone dish, these stuffed mushrooms are a delicious treat worth trying.

How to store leftover crab stuffed mushrooms

We don’t have leftovers often—seafood lovers know these are hard to resist! However, if you do, you can keep leftover stuffed mushrooms in an airtight container in the fridge for up to five days.

You can also freeze the mushrooms in a freezer-safe bag or container for up to three months. Store ’em carefully so the filling doesn’t dump out.

Reheat crab-stuffed mushrooms in a 350-degree preheated oven or an air fryer for 12-15 minutes.

Alternatively, for faster reheating, cover the mushrooms with a wet paper towel and zap ‘em in the microwave for 30 seconds to a minute.

More- What to serve with stuffed mushrooms- 22 Quick Side dishes

Things to know

  • Use real crab meat in this Red Lobster copycat recipe, not the imitation stuff—the flavor and texture will be much better!
  • Set aside the sauteed veggies to cool in a small bowl for a few minutes before mixing them with the rest of the ingredients. Hot veggies can scramble the egg!
  • You may need to chop your crab meat into smaller pieces before adding it to the stuffing mixture. Large chunks won’t hold together very well with the other ingredients.
  • For the best results, freshly grate your cheese rather than use the pre-shredded kind from grocery stores—it melts much better!
  • Crab-stuffed mushrooms are done baking when the tops turn golden brown. They’ll start filling your kitchen with a heavenly aroma!
  • Don’t forget to garnish your baked mushrooms with freshly cracked black pepper, sea salt, finely chopped green onions, or a squirt of fresh lemon juice right before serving them.

Read More- 16 Quick and Mouthwatering Side Dishes to Serve with Stuffed Pork Chops


what’s the best kind of crab meat for crab stuffed mushrooms?

Canned crab meat and cooked crab claw meat both work just fine. Don’t use imitation crab meat unless it’s your last option.

can I use portobello mushrooms instead of white mushrooms?

I don’t recommend it. Portobello mushroom caps are too large and shallow. White button mushrooms, cremini mushrooms, and baby bella mushrooms are the perfect size.

can I make the filling creamier?

We love this recipe as it is, but if you want a really creamy texture, mix some softened cream cheese or sour cream into the seafood stuffing.

How do I make crab-stuffed mushrooms in the air fryer?

It’s easy! Just follow the recipe as directed and bake the stuffed mushrooms in a 400-degree air fryer for 12-15 minutes. You may need to cook them for a minute or two less than if they were baking in the oven. Watch the mushrooms closely so they don’t burn!

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