Elevate your culinary experience with this exquisite recipe for Crab and Andouille-Stuffed Mushrooms from Louisiana Cookin. This appetizer is a harmonious blend of succulent crab meat, spicy Andouille sausage, and a symphony of aromatic herbs. As you embark on this gastronomic journey, prepare to indulge your taste buds in a flavorful explosion that will leave your guests craving for more. Follow along as you’re guided through the steps of creating this delectable masterpiece.

Ingredients:

• 1¼ pounds of fresh baby portobello mushrooms or white button mushrooms (approximately 24 mushrooms)
• 1 cup of diced Andouille sausage
• 8 ounces of fresh crab meat (shell-free)
• ¼ cup of minced shallot
• 2 cloves of garlic, minced
• 2 ounces of softened cream cheese
• ¼ cup of dry sherry
• 2 tablespoons of olive oil
• 1 large egg
• 2 tablespoons of unsalted butter, plus 1 tablespoon of melted unsalted butter
• ½ cup of freshly grated Parmesan cheese (divided)
• ½ cup of panko (Japanese bread crumbs, divided)
• 2 teaspoons of chopped fresh parsley
• 1 teaspoon of fresh thyme leaves
• ½ teaspoon of Cajun seasoning (divided)
• ½ teaspoon of kosher salt (divided)
• Garnish: Lemon zest, chopped fresh parsley

Directions:

1. Begin by preheating your oven to 375°F and spraying a 13×9-inch baking dish with cooking spray.
2. Wipe the mushrooms with a damp paper towel, remove stems and gills, and finely chop; place in a large bowl. Arrange mushroom caps, domed side down, in the prepared pan. In a 12-inch cast-iron skillet, cook the Andouille over medium heat until golden brown (approximately 5 minutes). Remove Andouille using a slotted spoon and place it in another large bowl.
3. In the same skillet, melt butter over medium heat. Add chopped mushrooms and cook until softened. Add shallot, garlic, and ¼ teaspoon salt; cook until shallots are soft and golden. Add sherry, cook until mostly evaporated, and then add the mushroom mixture to the Andouille. Let it cool.
4. In a medium bowl, stir together egg and cream cheese until smooth. Add the mushroom mixture, crab, ¼ cup Parmesan, ¼ cup bread crumbs, parsley, thyme, and ¼ teaspoon Cajun seasoning; stir until combined.
5. In a small bowl, combine the remaining ¼ cup Parmesan, ¼ cup bread crumbs, and ¼ teaspoon Cajun seasoning. Drizzle melted butter over the mixture and stir until combined.
6. Drizzle oil onto mushroom caps, sprinkle remaining ¼ teaspoon salt on top. Divide crab mixture among mushroom caps, mounding extra on top. Top with bread crumb mixture.
7. Bake until mushrooms start to shrink and bread crumbs begin to crisp (16 to 20 minutes). Transfer to a serving platter, garnish with lemon zest and parsley, and serve warm.

Side Dish Suggestions:

Arugula Salad with Lemon Vinaigrette: Enhance the lightness of your Crab and Andouille-Stuffed Mushrooms with a refreshing arugula salad. Toss arugula leaves with cherry tomatoes, cucumber slices, and a zesty lemon vinaigrette. The crisp greens and citrusy notes will beautifully complement the savory richness of the stuffed mushrooms.

Cucumber and Tomato Salsa: Opt for a burst of freshness with a vibrant cucumber and tomato salsa. Dice cucumbers, tomatoes, red onions, and cilantro. Mix them together with lime juice and a pinch of salt. This salsa adds a delightful crunch and a hint of acidity, creating a perfect balance alongside the flavorful mushrooms.

Garlic Mashed Potatoes: For a heartier option, serve your Crab and Andouille-Stuffed Mushrooms with velvety garlic mashed potatoes. Whip up creamy mashed potatoes with roasted garlic, butter, and a touch of cream. The creamy texture and garlicky undertones will complement the robust flavors of the stuffed mushrooms.

You’ve just crafted a culinary masterpiece that combines the richness of crab, the spiciness of Andouille sausage, and the aromatic dance of herbs. Your guests are in for a treat, savoring each bite of these Crab and Andouille-Stuffed Mushrooms. Experiment with the suggested side dishes to elevate the dining experience and leave a lasting impression on your guests.

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