Crawfish Stuffed Mushrooms Recipe 45 Food

CREOLE SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 F. Pull out the stems of the mushrooms and chop them fine.
• Heat a medium frying pan over medium heat. Add the butter, then the mushroom stems, garlic, and onions and saute until the red onion is soft and translucent. Season with Creole seasoning.
• Add the cream cheese and stir until melted, then stir in the seafood, a bit of jalapeno and the quinoa (or bread crumbs). Taste and add more creole seasoning and/or jalapeno to your own liking.
• Use a spoon to fill each mushroom cap generously with the seafood stuffing. Set on a rimmed baking dish and sprinkle with the shredded cheese. Bake at 350 F. for about 15 minutes. Serve and enjoy hot!

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

CRAWFISH STUFFED MUSHROOMS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat.
• Sauté/stir onion, celery, green pepper, and parsley until vegetables are softened.
• Add in thyme, salt, pepper, hot sauce, crayfish, and breadcrumbs; stir well until heated through; adjust seasoning to taste.
• Spoon mixture into mushroom caps and place mushrooms in a baking dish.
• Sprinkle with paprika and drizzle with 2 tablespoons melted butter.
• Bake, uncovered, in a 350°F oven for 10-15 minutes.

CRAWFISH STUFFED MUSHROOMS RECIPE - (4/5)

Steps:

• 1 Melt 2 tablespoons butter in a large skillet over medium-high heat. 2 Sauté/stir onion, celery, green pepper, and parsley until vegetables are softened. 3 Add in thyme, salt, pepper, hot sauce, crayfish, and breadcrumbs; stir well until heated through; adjust seasoning to taste. 4 Spoon mixture into mushroom caps and place mushrooms in a baking dish. 5 Sprinkle with paprika and drizzle with 2 tablespoons melted butter. 6 Bake, uncovered, in a 350°F oven for 10-15 minutes.

STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees F. In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushrooms stems; season with salt and pepper. Reduce heat to medium, and cook until vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and oregano, and let cool.
• Add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil.
• Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately garnished with additional oregano leaves, if desired.

STUFFED MUSHROOMS

Steps:

• Pre-heat your oven to 190c.
• Heat 1 tablespoon of olive oil and gently fry the mushroom stems, onion, garlic and bacon until the onion is softened-about 5 minutes.
• Remove from the heat and add the diced tomato and mixed herbs; mix well.
• Sprinkle the remaining tablespoon of oil over the mushroom gills, then pile equal amounts of filling into the caps.
• Sprinkle with parmesan cheese and bake in a moderate oven for about 20 minutes.

MOUTH-WATERING STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
• Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
• When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
• Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

THE BEST SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.