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
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.