Appetizer: United States – Crawfish-Stuffed Mushrooms

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 10 min

Cook 17 min

Total 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

16 large button mushrooms, stems removed
8 oz (225 g) cream cheese, softened
1 cup (240 ml) cooked crawfish tails, chopped, about 5 oz (140 g)
1 / 4 cup (30 ml) grated Parmesan cheese
2 tbsp (30 ml) finely chopped green onion
1 garlic clove, minced
1 / 4 tsp (1.25 ml) Cajun or Creole seasoning
2 tbsp (30 ml) breadcrumbs
1 tbsp (15 ml) melted butter

Show original ingredient measurements

16 large button mushrooms, stems removed
8 oz / 225 g cream cheese, softened
1 cup (240 ml) cooked crawfish tails, chopped, about 5 oz (140 g)
1 / 4 cup (30 ml) grated Parmesan cheese
2 tbsp (30 ml) finely chopped green onion
1 garlic clove, minced
1 / 4 tsp Cajun or Creole seasoning
2 tbsp (30 ml) breadcrumbs
1 tbsp (15 ml) melted butter

Instructions

1. Mix cream cheese, crawfish, Parmesan, green onion, garlic and Creole seasoning until well combined.
2. Spoon filling into mushroom caps and place on a baking sheet.
3. Combine breadcrumbs and melted butter, sprinkle over stuffed mushrooms.
4. Bake at 375°F (190°C) until mushrooms are tender and topping is golden, about 15–18 minutes. Serve hot.