Indulge your taste buds with Crab- and Andouille-stuffed Mushrooms, a savory fusion of succulent crab meat, spicy Andouille sausage, and aromatic herbs, creating a delectable appetizer that’s bursting with flavor.
Crab- and Andouille Stuffed Mushrooms
Makes 6 to 8 Servings
Ingredients
- 1¼ pounds fresh baby portobello mushrooms or white button mushrooms (about 24 mushrooms)
- 1 cup diced andouille sausage
- 2 tablespoons unsalted butter
- ¼ cup minced shallot
- 2 cloves garlic, minced
- ½ teaspoon kosher salt, divided
- ¼ cup dry sherry
- 1 large egg
- 2 ounces cream cheese, softened
- 8 ounces fresh crabmeat, picked free of shell
- ½ cup freshly grated Parmesan cheese, divided
- ½ cup panko (Japanese bread crumbs), divided
- 2 teaspoons chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- ½ teaspoon Cajun seasoning, divided
- 1 tablespoon unsalted butter, melted
- 2 tablespoons olive oil
- Garnish: lemon zest, chopped fresh parsley
Instructions
- Preheat oven to 375°. Spray a 13x9-inch baking dish with cooking spray.
- Wipe 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 prepared pan.
- In a 12-inch cast-iron skillet, cook andouille over medium heat, stirring occasionally, until golden brown, about 5 minutes. Remove andouille using a slotted spoon, and place in another large bowl.
- In same skillet, melt butter over medium heat. Add chopped mushroom, and cook, stirring occasionally, until softened, about 5 minutes. Add shallot, garlic, and ¼ teaspoon salt; cook, stirring frequently, until shallots are soft and slightly golden, about 3 minutes. Add sherry, and cook, stirring occasionally, until mostly evaporated. Add mushroom mixture to andouille, and let cool.
- In a medium bowl, stir together egg and cream cheese until smooth and well combined. Add mushroom mixture, crab, ¼ cup Parmesan, ¼ cup bread crumbs, parsley, thyme, and ¼ teaspoon Cajun seasoning, and stir until combined.
- In a small bowl, combine remaining ¼ cup Parmesan, remaining ¼ cup bread crumbs, and remaining ¼ teaspoon Cajun seasoning. Drizzle melted butter over 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, if desired. Serve warm.
