If you’re searching for a show-stopping appetizer that combines elegance with down-home Louisiana flavor, these Crab and Andouille-Stuffed Mushrooms from Louisiana Cookin deserve a place on your next menu. Perfect for holiday spreads, cocktail hours, or upscale tailgates, this dish brings together the richness of crab, the smoky kick of andouille sausage, and the satisfying texture of baked portobello mushrooms. Each bite is a miniature explosion of flavor, offering a creamy, savory filling topped with a golden, crunchy crust.

Ingredients:

• 1¼ pounds fresh baby portobello mushrooms (about 24)
• 8 ounces fresh crab meat, picked free of shell
• 1 cup diced andouille sausage
• ½ cup freshly grated Parmesan cheese, divided
• ½ cup panko breadcrumbs, divided
• ¼ cup minced shallot
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 large egg
• ¼ cup dry sherry
• Zest and juice of 1 lemon
• 1 tablespoon hot sauce
• 2 teaspoons chopped fresh parsley
• 2 ounces cream cheese, softened and cut into pieces
• 3 tablespoons unsalted butter, melted and divided
• 3 tablespoons olive oil, divided, plus more for drizzling
• ½ teaspoon kosher salt, divided, plus an extra pinch
• Crushed red pepper, to taste
• ½ teaspoon Slap Ya Mama White Pepper Blend Seasoning, divided (plus more to taste)
• Lemon zest (for garnish)
• Lemon juice (for garnish)
• Chopped fresh parsley (for garnish)

Directions:

1. Preheat the oven to 375°F (use convection setting if available). Lightly grease a rimmed baking sheet with cooking spray or a brush of olive oil.
2. Prepare the mushrooms by gently wiping them clean with a damp paper towel. Remove and reserve the stems and gills. Finely chop the stems and gills and set aside. Arrange the mushroom caps on the prepared baking sheet, domed side down.
3. Cook the sausage in a large (12-inch) cast-iron skillet with 1 tablespoon of olive oil over medium heat. Sauté for about 5 minutes, stirring occasionally, until the sausage is golden and fragrant.
4. Add the chopped mushroom stems and a pinch of kosher salt to the skillet. Cook for another 5 minutes, stirring as needed. If the pan becomes too dry, add a splash of olive oil.
5. Add the aromatics by stirring in 1 tablespoon of butter, minced shallot, garlic, crushed red pepper (to taste), and ¼ teaspoon of kosher salt. Sauté for 3 to 5 minutes, or until the shallots are soft and starting to caramelize.
6. Deglaze the pan by pouring in the dry sherry. Cook until most of the liquid evaporates. Remove from heat and allow the mixture to cool.
7. Create the filling by whisking together the egg, cream cheese, and lemon zest in a medium bowl until smooth. Fold in the cooled sausage-mushroom mixture, crabmeat, ¼ cup Parmesan, ¼ cup panko, green onions, parsley, lemon juice, hot sauce, and ¼ teaspoon of the white pepper seasoning.
8. Make the topping by combining the remaining ¼ cup Parmesan, remaining ¼ cup panko, and remaining ¼ teaspoon white pepper seasoning in a small bowl. Drizzle in 1 tablespoon of melted butter and mix well. Season the mushrooms by brushing them with the remaining 2 tablespoons of melted butter and sprinkling with the remaining ¼ teaspoon of kosher salt.
9. Stuff the mushrooms by spooning the crab mixture into each cap, mounding slightly. Top each one with a spoonful of the breadcrumb mixture. Drizzle the tops lightly with olive oil and add a dash of extra seasoning if desired. Bake for 20 to 25 minutes, or until the mushrooms have shrunk slightly and the tops are golden and crisp.
10. Garnish and serve by transferring the mushrooms to a serving platter. Add a sprinkle of lemon zest, a light drizzle of lemon juice, and a scattering of fresh parsley if desired. Serve warm and enjoy!

These Crab and Andouille-Stuffed Mushrooms are a true celebration of bold Southern flavors and fine textures. The creamy richness of crab blends beautifully with the spicy bite of sausage, all held together in a perfectly seasoned mushroom shell. Whether you’re hosting a festive holiday party, planning a date night dinner, or just want to treat yourself to something special, this recipe hits the mark every time. Make a double batch—they tend to disappear fast!

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