Gluten-Free Recipes



  • 12 large mushroom caps
  • Lobster meat from 2 claws and knuckles, diced
  • 1 clove garlic, minced
  • 1/2 teaspoon butter
  • 1 tablespoon white wine
  • 2 tablespoons shredded parmesan cheese (optional)
  • 1 cup All But Gluten™ White Sliced Loaf, crumbled into breadcrumbs


  • 1. Preheat a small sauté pan with butter. Add the garlic and sauté over medium heat until translucent. Add wine, simmer for about 1 minute, until slightly thickened.
  • 2. Add the lobster and toss to coat with sauce. Remove from heat and place equal amounts of the mixture into the individual mushroom caps.
  • 3. Sprinkle with equal amounts of parmesan cheese and breadcrumbs and then place in a preheated 350° F. oven for 8 minutes to 10 or until the lobster mixture is bubbling and the cheese is golden brown. Serve immediately.
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