Stuffed mushrooms with crayfish and prawns
My first really memorable stuffed mushrooms were from the Chicago Pizza Pie Factory, some 20 years ago, I guess. This is my version of those. I don't think they contained shellfish, but crayfish is my latest fave so it just has to be in this recipe.
| Stuffed mushrooms with crayfish and prawns | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | 432 |
| Ready in: | 50 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 9th February 2013 |
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Best recipe reviewShould be a starter 5/5 But I can eat this as a main course, it's so lovely |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 8 large breakfast mushrooms - or about 20 medium sized button mushrooms.
- Stuffing
- 85 g (3½ oz) butter
- 1 medium onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 110 g (4 oz) peeled prawns
- 180 g (6 oz) crayfish tails
- 50 g (2 oz) stale breadcrumbs
- 300 ml (1/2 pint) chicken stock
- 50 g (2 oz) grated Parmesan cheese
- 1 tablespoon freshly chopped parsley
- Wine stock
- 1 glass wine wine
- 25 g (1 oz) butter
Mise en place
- Preheat the oven to 175°C (350°F - gas 4)
Method
- Brush the mushrooms clean, don't wash them.
- Remove the stems from the mushrooms and finely chop them.
- Melt 100g of butter fry the garlic until it colours, don't burn it.
- Add the onions and mushroom stems and fry for about 5 minutes.Add the chicken stock, bring to the boil, reduce the heat, add the prawns and crayfish tails and simmer for 1 minutes
- Take off the heat and add the remaining stuffing ingredients and mix well.
- Stuff the mushrooms with this mixture and lay them out on a greased oven tray.
- Melt 1 tablespoon of butter in a pan and whisk in the wine, pour this wine stock over the mushrooms and bake for 15 minutes.
Variations
Try fresh crabmeat or even lobster instead of the prawns for a really special dish.
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