DELIGHTFUL GREEN BEAN OVEN FRIES½ c. flour¼ c. milk2 eggs1 c. store-bought fried onions, chopped…
Crawfish Stuffed Mushrooms in a Skillet
| Crawfish Stuffed Mushrooms in a Skillet | Print |
Recipe By: Alice Morrow
Crawfish Stuffed Mushrooms in a Skillet
Ingredients
- 1 green bell pepper, finely chopped
- 1 large Vidalia onion, finely chopped
- 2 stalks celery, finely chopped
- 4 stalks of green onions, finely chopped
- 1 T. minced garlic
- ½ lb. butter
- 1 heaping T. Season-All
- Red pepper to taste
Instructions
- 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.
Notes
*****You can vary the seafood. You can also take the removed stems and chop and add to the stuffing or save for another recipe. You can serve a nice Hollandaise sauce on the side if you like.
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