Beazell's Cook Book

Crawfish Meister's Crawfish & Andouille Stuffed Shrooms

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Crawfish Meister's Crawfish & Andouille Stuffed ‘Shrooms




1/2 cup oil

1 tablespoon fresh chopped, garlic

1 chopped onion

1 chopped red pepper

1 chopped green pepper

2 cups crawfish tails

2 teaspoons Beazell's Cajun Seasoning

1 tablespoon fresh chopped parsley

2 cups chopped Andouille sausage

2 cups cream cheese

1/2 cup parmesan cheese

24 medium to large domestic mushrooms, stems removed
1 cup white wine & 3 tablespoons of melted butter, mixed



Heat oil in a pan over medium high heat. Sauté onions, garlic and peppers for 4-5 minutes or until translucent. Add the crawfish, sausage and Beazell's Cajun Seasoning and cook for 3-4 more minutes. Add the parsley & salt and pepper. Fold in the cheeses & simmer for 10 minutes. Taste & add more salt & pepper if needed.

Stuff each mushroom cap and place them in a pan with a touch of white wine with a bit of butter in the wine to come about half way up the mushroom cap. Bake at 400 degrees for 8-10 minutes, or just until the mushrooms are starting to brown on top.


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