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Essex Kent Mushroom Caps Stuffed with PEI Lobster and Award Winning ADL Extra Old White Cheddar

Be a star at any get together with these fantastic stuffed mushroom starters. Perfect for any occasion!

175 mL (¾ cup) melted ADL butter, divided
500 g (1 lb) fresh Essex Kent mushrooms, stems removed
250 mL (1 cup) bread crumbs
375 mL (1 ½ cups) shredded ADL extra old white cheddar
500 g (1 lb) PEI lobster meat, cleaned and chopped
45 mL (3 tbsp) minced garlic
salt and fresh cracked pepper, to taste
Preheat the oven to 190ºC (375ºF). Brush a large baking sheet with
about 50 mL (¼ cup) melted ADL butter.

Arrange Essex Kent mushroom caps in a single layer over baking sheet. In a medium bowl, mix together the bread crumbs, remaining 125 mL (½ cup) ADL butter, half of the ADL extra old white cheddar, PEI lobster and garlic. Season with salt and pepper, and then spoon the PEI lobster mixture into the Essex Kent mushroom caps. Top with the rest of the ADL extra old white cheddar, and bake for 10 – 12 minutes in a preheated oven, or until lightly browned on top. Serve hot!

Chef Austin Clement for Prince Edward Island Association of Exhibitions

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