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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
24 jumbo fresh mushrooms
1/4 lb melted butter
1 1/2 cups chopped mushroom stems
1/2 cup finely diced green onions
1/4 cup finely chopped parsley
1 tbsp finely diced garlic
1/4 cup diced Tasso sausage
1/4 cup diced red bell pepper
3/4 cup white crabmeat
1 oz sherry
1 tsp lemon juice
Salt and black pepper
Louisiana Gold Pepper Sauce
1/2 cup seasoned Italian bread crumbs
1/4 lb melted utter
4 oz sherry
2 oz dry white wine
Preheat oven to 450. Wash mushrooms well and remove stems. In a saute pan melt butter over medium-high heat. Add mushroom stems, green onions, parsley, garlic and red bell pepper. Saute until vegetables are wilted, approximately 3-5 minutes. Add white crabmeat, sherry and lemon juice. Continue cooking an additional two to three minutes. Season mixture to taste using salt, pepper and Louisiana Gold. Add bread crumbs, a little at a time, until stuffing is of proper texture but not too dry.
Using a tsp, fill each mushroom cap with generous serving of stuffing. Place six mushrooms in each of six au gratin dishes and top with melted butter, sherry and white wine. Bake for ten to fifteen minutes or until mushrooms are golden brown. Serves 6
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CAJUN CRAB STUFFED MUSHROOMS
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Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
24 jumbo fresh mushrooms
1/4 lb melted butter
1 1/2 cups chopped mushroom stems
1/2 cup finely diced green onions
1/4 cup finely chopped parsley
1 tbsp finely diced garlic
1/4 cup diced Tasso sausage
1/4 cup diced red bell pepper
3/4 cup white crabmeat
1 oz sherry
1 tsp lemon juice
Salt and black pepper
Louisiana Gold Pepper Sauce
1/2 cup seasoned Italian bread crumbs
1/4 lb melted utter
4 oz sherry
2 oz dry white wine
Preheat oven to 450. Wash mushrooms well and remove stems. In a saute pan melt butter over medium-high heat. Add mushroom stems, green onions, parsley, garlic and red bell pepper. Saute until vegetables are wilted, approximately 3-5 minutes. Add white crabmeat, sherry and lemon juice. Continue cooking an additional two to three minutes. Season mixture to taste using salt, pepper and Louisiana Gold. Add bread crumbs, a little at a time, until stuffing is of proper texture but not too dry.
Using a tsp, fill each mushroom cap with generous serving of stuffing. Place six mushrooms in each of six au gratin dishes and top with melted butter, sherry and white wine. Bake for ten to fifteen minutes or until mushrooms are golden brown. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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