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Blue Bayou Stuffed Mushrooms
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Submitted by:
John |
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A rich and flavorful appetizer recipe straight from the delta. |
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INGREDIENTS:
- 2 tablespoon(s) , Butter
- 2 tablespoon(s) , Chopped Shallots
- 2 teaspoon(s) , Creole Seasoning Rub
- 8 whole , White Mushrooms
- 1/4 cup(s) , Fresh Breadcrumbs
- 2 tablespoon(s) , Chopped Fresh Parsley Leaves
- 1/4 cup(s) , Crumbled Blue Cheese
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| Instructions: |
In a small saute pan, melt the butter over medium heat. Add the shallots and cook for about 3 minutes, stirring until they begin to turn translucent. Add the Creole seasoning and cook for another minute, stirring so the spices don’t burn. Add the chopped mushroom stems and cook for about 4 minutes, stirring until their liquid evaporates.
Move the mixture from the pan to a medium-sized mixing bowl. Add the bread crumbs, parsley, and cheese and combine well. Stuff the mushroom caps with the mixture. At this point, you may refrigerate the mushrooms, covered with plastic wrap, for up to 8 hours.
Rotisserie directions: When you are ready to serve, arrange the mushrooms in the rotisserie basket, close the lid tightly, and load the basket onto the split rod assembly. Grill for about 15 to 20 minutes until the filling is golden.
Grill alternative: Place face-up on a medium-hot grill, cover loosely with aluminum foil, and cook for about 15 to 20 minutes until cheese is melted.
Oven alternative: Bake stuffed mushrooms in a preheated 375''F oven for around 15 minutes until stuffing is melted, then finish under a broiler until top is golden.
Serve mushrooms immediately. |
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