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Cawfish Portabellos

Dale Curry
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Number of Servings
Serves 4
4 large portabello mushrooms Olive oil 3 tablespoons butter, divided 1 bunch green onions, chopped 2 cloves garlic, minced 1 pound Louisiana crawfish tails 2 teaspoons Italian seasoning Salt, pepper and cayenne pepper to taste 1/2 cup Italian breadcrumbs 4 tablespoons grated, good- quality Parmesan cheese
Wipe portabellos with a damp paper towel. Cut out stems, chop and reserve. Using olive oil, grease a baking pan and the outside of the mushroom caps. Set the mushrooms upside down on the pan. In a medium pot or large skillet, melt 2 tablespoons of the butter and sauté onions and garlic until soft. Add mushroom stems and sauté another minute. Add crawfish tails and seasonings, and simmer for 5 minutes. Remove from heat and add breadcrumbs, tossing to mix well. Place stuffing inside portabello caps, sprinkle with Parmesan and dot with small pieces of the remaining tablespoon of butter. Bake in a preheated 350-degree oven for 30 minutes, or until golden on top, and mushrooms are fork-tender. Halfway through baking, brush rims of the mushroom caps with oil olive to keep them from drying out.