Crawfish Stuffed Portobello Mushrooms

by admin on March 22, 2010

1 pound crawfish tails
1 egg
4 Portobello mushroom caps
2 tbsps minced parsley
3 tbsps butter
2 tsps Worcestershire sauce
½ cup diced onions
2 tsps lemon juice
½ cup diced celery
1 tbsp Old Bay seasoning
½ cup diced red bell peppers
1 tsp Creole mustard
¼ cup diced garlic
½ tsp salt
¼ cup mayonnaise
½ tsp cracked black pepper
hot sauce to taste
1 cup Italian breadcrumbs

Method:

Preheat oven to 375°F. In a sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Stir in crawfish and continue to sauté 5 minutes. Allow crawfish mixture to cool slightly. In a large mixing bowl, combine mayonnaise, egg, parsley, Worcestershire, lemon juice, Old Bay seasoning, Creole mustard, salt, pepper and hot sauce. Blend well then add in crawfish mixture. Sprinkle in breadcrumbs and mix well. Set the stuffing mixture aside.

Ingredients for mushrooms:

1/3 cup extra virgin olive oil
salt and black pepper to taste
½ cup shredded Parmesan cheese
¼ cup minced green onions
½ cup Italian breadcrumbs
paprika to taste
2 tbsps chopped parsley

Method:
Scrape the underside of each mushroom with a spoon to remove the black gills. Brush each mushroom inside and out with olive oil then season with salt and pepper. Fill each with equal amounts of crawfish stuffing. Top stuffing with Parmesan cheese, breadcrumbs and paprika. Place on cookie sheet and bake, uncovered, 15 minutes or until heated through. Garnish with chopped parsley and serve.

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