Stuffed Mushroom Recipe - Joe's Crab Shack Recipes
By amylk103
0 Picture
Ingredients
- 16 large mushroom caps
- 1 cup Alfredo sauce or white sauce
- 1/4 cup grated Parmesan cheese
- For Seafood Stuffing:
- 1/4 cup margarine
- 3 large onions diced
- 3 Tbsp minced garlic
- 1/2 pound Pollock fillets
- 1/2 pound salad shrimp (chopped)
- 1/2 bunch celery (diced)
- 1 oz shrimp base
- 1/2 tsp cayenne pepper
- 1/4 tsp white pepper
- 1/2 pound crab claw meat
- 2 cup seasoned croutons
- 1/4 cup seasoned bread crumbs
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
To prepare seafood stuffing, heat margarine in a frying pan and saute onion and garlic in it for just 2-3 minutes.
Step 2
Add Pollock fillets and cook for 10 minutes on medium heat. Now add shrimp and celery and cook for 2 minutes on high heat so that all water would have been absorbed.
Step 3
Remove the pan from heat and then add rest of the ingredients including shrimp base, peppers, crab meat,croutons and bread crumbs and mix them well.
Step 4
Take a greased baking tray and place mushroom caps in such a way that their stem side up, one by one stuff the mushroom caps with prepared seafood stuffing, pour 1 Tbsp of Alfredo sauce on each topping, sprinkle some Parmesan cheese and then place in oven to broil for 10 minutes until they become light brown from top.
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Chef Tips and Tricks
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
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