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:
- Begin by preheating your oven to 375°F and spraying a 13×9-inch baking dish with cooking spray.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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