Recipe of the Week


Prep Time: 1 Hour
Yields: 6 Servings

Different versions of stuffed mushrooms can be found throughout North America. This recipe incorporates the richness of a cream-style Béchamel Sauce with claw crabmeat. You may wish to substitute white or jumbo lump if your pocketbook permits.

1 pound claw or white crabmeat
36 large mushroom caps
¼ cup butter
¼ cup minced onion
¼ cup minced celery
¼ cup minced red bell pepper
¼ cup minced garlic
¼ cup minced tasso ham or andouille sausage
¼ cup diced tomato
2 tbsps flour
1 cup heavy whipping cream
¼ cup sliced green onions
1 tbsp chopped basil
1 tbsp chopped tarragon
pinch nutmeg
salt and black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1 cup seasoned Italian bread crumbs
½ cup grated Parmesan cheese
paprika for color
½ cup sherry
¾ cup melted butter

Gently pick through crabmeat, taking care not to break lumps, and discard any shells or cartilage. Set aside. Preheat oven to 375°F. Remove stems from mushroom and rinse under running water to remove any mud or grime. Drain on paper towels and set aside. In a heavy-bottomed saucepan, melt ¼ cup butter over medium-high heat. Add onion, celery, bell pepper, minced garlic and tasso and sauté 3–5 minutes or until vegetables are wilted. Add tomato and sauté 2–3 additional minutes, stirring occasionally. Using a wire whisk, blend flour into vegetable mixture. Slowly add heavy whipping cream, stirring constantly to create a white sauce. Add crabmeat, green onions, basil, tarragon and nutmeg. Blend well and season to taste using salt, pepper, granulated garlic and hot sauce. Remove from heat and sprinkle in bread crumbs, a little at a time, until all liquid is absorbed. Do not over-bread. Once mixture is cooled, fill mushroom caps with stuffing. You may wish to over-fill mushroom caps if extra stuffing is available. Place mushrooms on a large cookie sheet, top with cheese and paprika. Pour sherry and melted butter into bottom of the cookie sheet and bake, uncovered, 20–25 minutes.

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