With the holiday season right around the corner, I thought we could focus a few of the up coming post on hors ‘d orderves or horse divers as I have been known to call them. Get it? Never mind.
Back to the Big Easy on this one. This plate of stuffed mushrooms can be found on the menus of several fine restaurants all over New Orleans. While there are countless ways to stuff a mushroom, few are as extravagant as this zesty seafood version. Classic Cajun with a holy trinity base, crabmeat, lemon, Worcestershire sauce and a whole lot of Tabasco. I Gaa-ron-tee that these will be the hit of your Christmas slash Hanukah slash Quanza slash New Years party. Get it? Gaa-ron-tee, guarantee? Never mind.
Note: Can be doubled.
INGREDIENTS:
- 12 24 large mushrooms, stems removed and caps wipe clean
- 2 stick butter, divided
- 1 small onion, minced
- 1 small bell pepper, minced
- 1 rib celery, minced
- 1 lb lump crabmeat
- 1/4 cup fresh lemon juice, plus 2 tablespoons
- 2 tablespoons chopped green onions
- 2 tablespoons chopped flat leaf parsley
- 1 cup plain bread crumbs
- 2 teaspoons cayenne
- 4 tablespoons dry vermouth
- Worcestershire Sauce
- Tabasco Sauce®
- salt
- fresh ground black pepper
PREPARATION:
1. Preheat oven to 350°F. Melt 1/2 (1 stick) of the butter in a large saucepan over medium high heat then add the onion, bell pepper and celery (a.k.a. the holy trinity) and cook until the veggies are very tender, about 10 minutes. Next add the crabmeat and the 1/4 lemon juice and simmer for another 5 minutes. Add the green onion, parsley, bread crumbs and a couple of dashes each of the Worcestershire and Tabasco sauces and mix well. Simmer for another 4 minutes, stirring often. Finally add the cayenne and then salt and pepper to taste. Remove from heat and allow to cool.
2. Stuff the mushroom caps with the crabmeat mixture and place them on a baking sheet. (Over stuff these puppies. I mean look at how much stuffing is in each of those in the picture.) In a small pot, melt the remaining butter. Add the remaining 2 tablespoons of lemon juice, the vermouth and a tablespoon or so of each Worcestershire and Tabasco sauces. Simmer for a minute and then generously spoon this mixture over the stuffed mushrooms. Bake the mushrooms for 15 minutes and serve warm.
Serves 4 – 6
Heat Factor
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I have made these about 6 times now and I NEVER have leftovers. I LOVE this site and everything I have made from it turns out incredible. Thanks for the beautiful photography and the spice, truly inspirational.
Nice!
Had these for my hub’s 50th birthday party the other night, and they are great! One big note though. I doubled the recipe, thinking 24 mushrooms would be about right. Ended up stuffing 50 mushrooms, and several tomatoes, and still have filling left. The mushrooms were large ones and we definitely “overstuffed the puppies.” Being in the NW, we used dungeness crab meat, which worked very well. As crab is really expensive, I would encourage folks not to think they need to buy a whole lb. for 12 shrooms. I think 1/2 lb. would work, very easily and generously. Thanks for the recipe!
Thanks for the details of your experience with this recipe. Come to think of it, I too had a healthy amount of residual stuffing. I have adjusted the original recipe to 24 mushrooms as opposed to 12. Thanks for the help!
My pleasure Chili, they were delicious! Thanks.
Kind of ended up here by accident, and am not a big cook but just wanted to say those Cajun Stuffed Mushrooms look and sound spectacular.
yum yum, looks really good
Armagh GAA´s last blog ..Armagh vs Fermanagh 2.30pm 10th Jan 2010
Thanks so much! These were great and I took them to a Thanksgiving feast. They were absolutly New Orleans in the mouth. I used the bit of extra crab filling, cream cheese, and the mushroom stems for omelets the next morning. What a treat.
Yeah I had leftover filling also and used it as a dip. Glad you liked them!
love the flavors, this is great for the coming Holidays..thanks for sharing!
Olive´s last blog ..Squash in Coconut Milk (Ginataang Calabasa)
Looks amazing…..keep up the great recipe blogging.
This looks absolutely FAB-U-LOUS!! Will most certainly try this over the holidays. Really nice photo! I’m impressed.
Lea Ann´s last blog ..Odd Couple White Bean Chili
Thanks Lea Ann
these look great! lots of yum for little effort
lk´s last blog ..Salmon With Sun Dried Tomato Pesto and Spicy Pepitas
@ChiliCheeseFry YUM!!
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