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
  1. Preheat oven to 375°. Spray a 13x9-inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crab-and-andouille-stuffed-mushrooms/