Portobello Mushroom Recipe
Topped with crawfish, tasso, fontina cheese & herb-cream reduction
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushroom Base
Crawfish Topping
Fontina Cheese
Herb-Cream Reduction
Method
Prepare the Mushroom
- 1
- 2
Bake the Mushrooms
Place the seasoned mushrooms on a baking sheet, gill side up, and bake in the preheated oven for 15-20 minutes until tender.
Make the Crawfish Topping
- 3
- 4
Add Green Onions
Mix in the chopped green onions and cook for another minute. Remove from heat and set aside.
Prepare the Herb-Cream Reduction
- 5
Make the Cream Sauce
In a saucepan over medium heat, combine the heavy cream, fresh herbs, lemon juice, salt, and black pepper. Bring to a simmer and reduce heat to low. Stir occasionally for about 5-7 minutes until the sauce thickens slightly.
Assemble the Dish
- 6
Top the Mushrooms
Once the mushrooms are done baking, remove them from the oven. Spoon the crawfish and tasso mixture generously over each mushroom cap.
- 7
Add Cheese
Sprinkle shredded fontina cheese over the crawfish topping.
- 8
Final Bake
Return the topped mushrooms to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
- 9
Serve with Sauce
Plate the mushrooms and drizzle the herb-cream reduction over the top. Serve warm and enjoy!