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

Servings:	Serves 4
Calories per serving:	432
Ready in:	50 minutes
Prep. time:	20 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	9th February 2013

Best recipe review Should be a starter 5/5 But I can eat this as a main course, it's so lovely NonLoggedInUser

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

1. Brush the mushrooms clean, don't wash them.
2. Remove the stems from the mushrooms and finely chop them.
3. Melt 100g of butter fry the garlic until it colours, don't burn it.
4. 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
5. Take off the heat and add the remaining stuffing ingredients and mix well.
6. Stuff the mushrooms with this mixture and lay them out on a greased oven tray.
7. 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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