Seafood Stuffed Mushrooms Recipe
Pan seared mushrooms stuffed with Louisiana crawfish, served with tasso pepper gravy
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Ingredients
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Mushrooms
Seafood Filling
Tasso Pepper Gravy
Method
Mushroom Preparation
- 1
Prepare the Mushrooms
Preheat your oven to 375°F (190°C). Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and set them aside.
- 2
Sear the Mushrooms
In a large skillet, heat olive oil over medium heat. Add the mushroom caps and sear for about 3-4 minutes on each side until they are golden brown. Remove from heat and set aside.
Seafood Filling Preparation
- 3
Prepare the Filling
In a mixing bowl, combine crawfish tails, chopped green onions, softened cream cheese, grated Parmesan cheese, minced garlic, Cajun seasoning, and season with salt and black pepper to taste. Mix until well combined.
- 4
Stuff the Mushrooms
Spoon the seafood filling into each mushroom cap, packing it tightly. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
Tasso Pepper Gravy Preparation
- 5
- 6
Thicken the Gravy
Sprinkle the flour over the mixture and stir to combine, cooking for an additional minute. Gradually whisk in the chicken broth, then add Cajun seasoning, salt, and black pepper to taste. Cook until the gravy thickens, about 5-7 minutes.
Baking the Mushrooms
- 7
Bake the Stuffed Mushrooms
Place the baking sheet with the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, until the filling is bubbly and the mushrooms are tender.
- 8
Serve
Remove the mushrooms from the oven and drizzle with the tasso pepper gravy before serving. Enjoy!