Category: Appetizers -

Stuffed Mushrooms with Crawfish     

Ingredients:
3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked Louisiana crawfish or crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon Cajun seasoning
1/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine

Preparation:
Preheat oven to 400 degrees F. Prepare a 9x13 inch baking dish with 3 tablespoons butter. Remove stems from mushrooms. Set aside caps. Finely chop stems. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, Cajun seasoning and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Pour wine into the pan around the mushrooms. Bake uncovered in the preheated oven 15 to 20 minutes. Serve warm.

Date added: 2017-06-13
Number of visits: 2410