| 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
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”