Crawfish Stuffed Mushrooms |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
My sister made these and I thought they were terrific. Ingredients:
1/2 cup chopped onion |
1/4 cup chopped celery |
1/4 cup chopped green bell pepper |
1 tablespoon chopped fresh parsley |
2 tablespoons butter (use more if desired) or 2 tablespoons margarine, melted (use more if desired) |
1/2 teaspoon dried thyme |
1/2 teaspoon salt, r to taste |
1/4 teaspoon pepper, to taste |
1/4-1/2 teaspoon hot sauce, to taste |
1 lb frozen cooked crayfish tail, thawed and chopped |
1 cup seasoned bread crumbs |
18 large fresh mushrooms, cleaned and stems removed |
paprika |
2 tablespoons butter (use more if desired) or 2 tablespoons margarine, melted (use more if desired) |
Directions:
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.
|
|