Crawfish Stuffed Mushrooms Recipes

CRAWFISH STUFFED MUSHROOMS IN A SKILLET

Steps:

• Saute the veggies in the butter in a skillet with all of the above ingredients.
• Add:
• ½ lb. crawfish tails, cooked, chopped
• ½ lb. small shrimp, boiled and chopped
• c. Italian bread crumbs
• -3 dozen, medium to large, mushroom caps, stems removed (try to get the mushrooms to be even in size). The amount this makes will depend on the size of your mushroom. You can also use the large Portobello mushroom caps and make these large appetizers that need to be cut and served. If you have seafood that is not cooked, you can saute it with the veggies in step one.
• Olive oil
• Paprika
• Freshly grated parmesan cheese
• Take the seafood mixture and add to the cooked veggies. Season to taste.
• Stuff the mushroom caps.
• Spray a black skillet with PAM.
• Place the stuffed mushrooms into the bottom of skillet.
• Drizzle with olive oil and sprinkle with paprika and cheese.
• Bake in 400 oven for 8-10 minutes, depending on size of your mushroom cap.

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.

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.

PERFECT CRAB-STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
• Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
• Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.