Cooking Louisiana - Seafood Stuffed Mushrooms

If you're a stuffed mushroom fan as I am you can't go wrong with this one. The good thing here is that your creativity can bring this simple appetizer over the top!

Pick out some nice Portabella or white mushrooms, enough for your guests (and a few extra for you). Scrape the gills from the inside, rinse well (don't soak in water) and sprinkle salt, cayenne and black pepper inside each.

1 lb seafood... crab, crawfish, shrimp or oysters chopped
1 lg. onion chopped fine
2 stalks celery chopped fine
1/2 bell pepper chopped fine
1/4 stick butter
handful of chopped green onions
1/2 cup bread crumbs
1/2 cup milk or cream
4 drops liquid crab boil
Several dashes of Louisiana Hot Sauce
Salt and Pepper
Your choice of shredded cheese (optional)

If using oysters: Sauté oysters in a small amount of oil to cook...should only take a minute or so. Remove and lightly season then chop.

Sauté veggies in butter until wilted. Add seafood, green onions, hot sauce and liquid crab boil, stir and simmer about 5 minutes. Add milk and bread crumbs and mix well, add salt and pepper to taste.

Stuff the mushrooms and sprinkle with more breadcrumbs or cheese. Bake at 350 for about 15 minutes. 

If you wind up with too much stuffing just freeze it...









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