Crab- and Andouille-Stuffed Mushrooms
Author: 
 
Makes 6 to 8 Servings
Ingredients
  • 1¼ pounds fresh baby portobello mushrooms (about 24 mushrooms)
  • 3 tablespoons olive oil, divided, plus more for drizzling
  • 1 cup diced andouille sausage
  • 2 tablespoons unsalted butter
  • ½ teaspoon plus 1 pinch kosher salt, divided
  • ¼ cup minced shallot
  • 2 cloves garlic, minced
  • Crushed red pepper
  • ¼ cup dry sherry
  • 1 large egg
  • 2 ounces cream cheese, softened and cut into pieces
  • Zest and juice of 1 lemon
  • 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
  • 2 green onions, finely sliced
  • 1 tablespoon hot sauce
  • ½ teaspoon Slap Ya Mama White Pepper Blend Seasoning, divided, plus more to taste
  • 3 tablespoons unsalted butter, melted and divided
  • Garnish: lemon zest and juice, chopped fresh parsley
Instructions
  1. Preheat oven to 375° (using convection setting, if available). Spray a rimmed baking sheet 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, add 1 tablespoon oil, and cook andouille over medium heat, stirring occasionally, until golden brown, about 5 minutes.
  4. Add 1 cup chopped mushroom and a pinch of salt, and cook, stirring occasionally, until softened, about 5 minutes. If pan looks dry, add a little oil. Add butter, and melt butter over medium heat. Add shallot, garlic, a pinch of crushed red pepper, and ¼ teaspoon salt; cook, stirring frequently, until shallots are soft and slightly golden, 3 to 5 minutes. Add sherry, and cook, stirring occasionally, until mostly evaporated. Set aside, and let cool.
  5. In a medium bowl, stir together egg, cream cheese, and lemon zest until smooth and well combined. Add andouille mixture, crab, ¼ cup Parmesan, ¼ cup bread crumbs, parsley, green onion, lemon juice, hot sauce, and ¼ teaspoon white pepper seasoning, and gently fold until combined.
  6. In a small bowl, combine remaining ¼ cup Parmesan, remaining ¼ cup bread crumbs, and remaining ¼ teaspoon white pepper seasoning. Drizzle 1 tablespoon melted butter over mixture, and stir until combined.
  7. Drizzle remaining 2 tablespoons melted butter 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. Drizzle with additional oil, and season with white pepper seasoning, if desired.
  8. Bake until mushrooms start to shrink and bread crumbs begin to crisp, 20 to 25 minutes. Transfer to a serving platter. Garnish with lemon zest and juice, and parsley, if desired. Serve warm.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crab-and-andouille-stuffed-mushrooms-2/