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 CHICKEN BREASTS

Steps:

• Pound chicken breasts until flat. Place in a bowl, immerse in Worcestershire sauce, and refrigerate.
• Melt 1/2 cup butter in a large, cast iron skillet. Saute onion, celery, bell pepper, and garlic in butter for 15 minutes over medium heat, until vegetables are tender. Add the crawfish to the pan, and saute for an additional 4 to 5 minutes. Season with salt and pepper. Transfer mixture to a bowl, and set aside.
• Add 1/2 cup butter to the pan, and melt over medium-high heat. Dredge each chicken breast in the flour, and brown in the butter on one side only. Keep the chicken in the pan only long enough to brown, do not cook. The butter may begin to burn during this process. If it does, simply pour it out and add more.
• Place chicken, brown side down, on a flat surface. Spoon stuffing onto breasts, and wrap the breast ends up until they touch. Secure ends with a toothpick. Place stuffed breasts into a baking dish.
• Pour cream, remaining 1 cup butter, mushrooms, and green onions into a sauce pan, and heat gently for 5 minutes. Pour over chicken breasts. Place crabmeat in mounds on top of chicken. Cover the entire dish with foil.
• Bake in a preheated 375 degree F (190 degree C) oven for 45 minutes, or until chicken is cooked.

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.

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.

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!

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.