| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Cajun | Appetizers | 12 | Servings |
INGREDIENTS
| 12 | lg | Mushrooms; fresh |
| 1 | ts | Cayenne pepper |
| 1/2 | lb | Crawfish; cooked and peeled |
| 3/4 | c | Cornbread; crumbled |
| 1/8 | c | Cajun seasoning |
| 3 | Eggs | |
| 1/4 | Bell pepper | |
| Bread crumbs | ||
| 1/2 | Onion | |
| Parmesan cheese | ||
| 1/2 | Rib celery | |
| Non-stick spray |
INSTRUCTIONS
Wash mushrooms and dry on paper towels. Trim stems from caps. Save stems. Grind mushroom stems, bell pepper, onion, celery and crawfish tails in food processor. Add seasonings, eggs and corn bread. Mix well. Spray baking sheet with non-stick spray. Place mushrooms upside down on baking sheet and spray with no n-stick spray. Stuff crawfish mixture into caps and sprinkle with bread crumbs and Parmesan cheese. Bake at 325°F for 30-45 minutes. >From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: TED W. KORS BASF Corp., Chemicals Division Posted to MC-Recipe Digest V1 #858 by Emily Griffin <emgriffi@ix.netcom.com> on Oct 21, 1997
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