Red Lobster Seafood Stuffed Mushrooms: Price, Calories, Ingredients & Recipe
| Red Lobster’s Seafood-Stuffed Mushrooms cost $14.99 and have 360 calories, with mushroom caps filled with a signature seafood topping and melted Monterey Jack cheese. A larger Crab-Topped version (six mushrooms, topped with lump crab in a creamy sauce) runs $15.99 and has 530 calories. Despite what most copycat recipes assume, the actual stuffing is a blend of lobster, shrimp, scallops, and tilapia — not crab. Crab only appears as the topping on the upgraded version. The dish contains shellfish, fish, dairy, and gluten, and is not gluten-free or keto-friendly as served. |
Red Lobster’s Seafood-Stuffed Mushrooms are one of the chain’s longest-running starters: tender mushroom caps packed with a savory seafood filling and finished with melted Monterey Jack cheese. Here’s what it actually costs, what’s really in it, and how to recreate it at home.
Price & Calories
Red Lobster currently lists two versions of this dish, and it’s easy to find the wrong numbers for either one online:
| Version | Portion | Price | Calories |
| Seafood-Stuffed Mushrooms | Signature seafood topping, Monterey Jack cheese | $14.99 | 360 |
| Crab-Topped Seafood-Stuffed Mushrooms | Six mushrooms, topped with lump crab meat in a creamy sauce | $15.99 | 530 |
Prices can vary slightly by location — treat these as accurate baseline menu prices rather than a guarantee at every restaurant.
What’s Actually In It
This is the part most copycat recipes get wrong. The overwhelming majority of recipes online use crab meat as the main filling — but Red Lobster’s actual kitchen recipe is built around a blend of lobster, shrimp, scallops, and tilapia, mixed with finely diced celery, onion, and red bell pepper, bound with egg and herbed breadcrumbs, and seasoned with Old Bay. Crab only enters the picture on the Crab-Topped version, where it’s layered on top in a creamy sauce rather than mixed into the stuffing itself.
That distinction matters if you’re trying to recreate the real thing rather than just “a” seafood-stuffed mushroom — see the two recipe options below.
Nutrition Facts
The standard starter runs 360 calories. Roughly:
- Protein: high, from the mixed seafood filling
- Fat: moderate, mostly from the cheese and butter used to sauté the vegetables and seafood
- Carbohydrates: come mainly from the breadcrumbs — this is the main reason the dish isn’t gluten-free as served
- Sodium: on the higher side, typical of a cheese-and-breadcrumb-based seafood appetizer
If you’re watching carbs, the breadcrumb binder is also what keeps this dish from being strictly keto-friendly; swapping in a low carb binder (see substitution tips below) is the fix if you’re making it at home.
Allergen Information
This dish contains shellfish and fish (lobster, shrimp, scallops, tilapia, and crab on the topped version), dairy (Monterey Jack cheese), wheat/gluten (breadcrumbs), and typically egg (used as a binder). It’s not suitable for anyone with a shellfish or fish allergy — cross-contact risk in a seafood kitchen is real, not just a formality.
The Authentic Version
This version mirrors Red Lobster’s actual filling lobster, shrimp, scallops, and tilapia, not crab.
Ingredients (serves 4–6)
- 1 lb fresh large white button mushrooms, stems removed
- 4 oz tilapia fillet
- 4 oz shrimp, peeled and deveined
- 4 oz bay scallops
- 2 oz lobster meat
- 1½ cups seasoned breadcrumbs (or crushed oyster or Ritz crackers)
- 2 tbsp celery, finely minced
- 2 tbsp white onion, finely minced
- 2 tbsp red bell pepper, finely minced
- 3½ tbsp unsalted butter, divided
- ¾ cup chicken stock
- 1 egg, beaten
- ¼ tsp Old Bay seasoning, ½ tsp parsley flakes, ¼ tsp kosher salt, cracked black pepper to taste
- 1 cup Monterey Jack cheese, shredded
Method
- Broil the tilapia for about 5 minutes until it flakes easily. In a sauté pan, melt ½ tablespoon of butter and quickly cook the shrimp, scallops, and lobster for about 3 minutes. Let all the seafood cool, then chop everything finely.
- Melt the remaining butter in the same pan and sauté the minced celery, onion, and bell pepper until soft. Let cool.
- In a large bowl, combine the chopped seafood, cooked vegetables, breadcrumbs, Old Bay, parsley, salt, pepper, beaten egg, and chicken stock. Mix until it holds together as a cohesive stuffing.
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish. Wipe the mushroom caps clean, fill each generously with the seafood mixture, and arrange in the dish. Top each with shredded Monterey Jack cheese.
- Bake 20–25 minutes, until the filling is hot and bubbly and the cheese turns light golden brown. Rest 3 minutes before serving.
Substitution Tips
Gluten-free: swap the breadcrumbs or crackers for a gluten-free cracker crumb or almond flour
Lower-carb/keto: use crushed pork rinds instead of breadcrumbs, and skip the chicken stock (it’s there mainly to loosen the mixture)
Budget swap: imitation crab works fine in the easy version if fresh crab isn’t available
What Sauce Goes Well With Seafood-Stuffed Mushrooms
A light lemon-butter or garlic cream sauce drizzled over the top after baking complements the dish without overwhelming the seafood — this is close to what gives the Crab-Topped version its signature creamy finish. A simple cocktail sauce on the side also works if you want something with more acidity to cut the richness.
Storing & Reheating Leftovers
If you’re making the copycat version at home, leftovers keep well:
- Fridge: store in an airtight container for up to 3–5 days
- Freezer: cooled, cooked mushrooms freeze well for up to 3 months in a freezer-safe bag or container
- Reheating (best method): oven at 350°F for 10–15 minutes, until warmed through and the tops re-crisp slightly
- Reheating (fastest method): microwave on a microwave-safe plate, covered with a damp paper towel, for 30 seconds to 1 minute — works in a pinch but softens the topping more than the oven method
Frequently Asked Questions
What are the ingredients in Red Lobster’s Seafood-Stuffed Mushrooms?
The authentic stuffing is a blend of lobster, shrimp, scallops, and tilapia, mixed with celery, onion, red bell pepper, egg, and herbed breadcrumbs, topped with Monterey Jack cheese. Crab is not the base filling — it’s reserved for the Crab-Topped version, where it’s layered on top in a creamy sauce.
Is Red Lobster’s Seafood-Stuffed Mushrooms gluten-free?
No, the breadcrumb binder in the stuffing contains gluten. A homemade version can be made gluten-free by swapping in gluten-free breadcrumbs.
Is it keto-friendly?
Not as served, mainly due to the breadcrumbs. Swapping in crushed pork rinds for the binder makes a home version much more keto-compatible.
How many calories are in Red Lobster’s Seafood-Stuffed Mushrooms?
360 calories for the standard starter; 530 for the Crab-Topped version.
How much does it cost?
$14.99 for the standard starter, $15.99 for the Crab-Topped version.
What’s the difference between Seafood-Stuffed Mushrooms and the Crab-Topped version?
The base stuffing is the same seafood blend either way. The Crab-Topped version adds a generous layer of lump crab meat in a creamy sauce over six mushrooms, which is why it costs more and runs higher in calories.
What seafood works well in stuffed mushrooms generally?
Crab, shrimp, lobster, and scallops all work well — crab and shrimp are the most common and budget-friendly, while lobster and scallops (as in Red Lobster’s actual recipe) add more richness and cost.
What’s the best filling for stuffed mushrooms?
For a seafood version, a mix of finely chopped shellfish bound with breadcrumbs, egg, sautéed aromatics, and cheese holds together best and bakes evenly — using one seafood alone (all crab, for instance) tends to be less textured than a blend.
How do you make stuffed mushrooms with crabmeat?
Combine crab meat with crushed crackers or breadcrumbs, sautéed celery and onion, an egg to bind, a pinch of Old Bay, and shredded cheese, then stuff into cleaned mushroom caps and bake at 350°F for about 15–20 minutes until the cheese is melted and golden. This is the easier crab-based version in the recipe above.
How long do you cook seafood stuffed mushrooms?
Most home versions bake at 350–375°F for 15–25 minutes, depending on the size of the mushroom caps and how much filling they hold. Smaller button mushrooms cook faster; larger portobello caps need the longer end of that range. Don’t overstuff the caps a mound of filling that’s too tall won’t cook through evenly before the mushroom itself is done.
Can you grill stuffed mushrooms instead of baking them?
Yes, grill over indirect medium heat with the lid closed for about 10–15 minutes, until the mushrooms are tender and the filling is heated through. Keep the caps on a piece of foil or a grill-safe tray so the filling doesn’t fall through the grates.
Can you freeze seafood stuffed mushrooms?
Yes, assemble the mushrooms unbaked, freeze them on a tray until solid, then transfer to a freezer bag. Bake from frozen at 375°F, adding about 5–10 extra minutes to the normal bake time.
How many carbs are in seafood stuffed mushrooms?
It depends on the recipe and portion. Red Lobster’s version gets most of its carbs from the breadcrumb binder, roughly in the high-single to low-double digits per serving. Other restaurant versions, like Olive Garden’s, use a different recipe and stuffing ratio, so their carb count won’t match Red Lobster’s exactly check the specific restaurant’s nutrition info if you’re comparing.
Related Links
- Red Lobster Starters & Appetizers Menu
- Red Lobster Nutrition Guide
- Red Lobster Ingredients & Allergens
- Red Lobster Gluten Free Menu
- Red Lobster All Menus
Conclusion
Red Lobster’s Seafood-Stuffed Mushrooms are simple to order once you know the two versions: the $14.99 standard starter or the $15.99 Crab-Topped upgrade and both are easy to fit into a shared appetizer order. The bigger surprise is what’s actually in the filling: despite nearly every copycat recipe defaulting to crab, the real stuffing is built on lobster, shrimp, scallops, and tilapia. Whether you go for the authentic version or the easier crab-based one at home, both get you close to the dish that’s kept this starter on the menu for decades.
