These mouth-watering Cajun-style mushrooms are spiked with Creole seasoning and stuffed with blue cheese, fresh parsley, and zingy shallots.
Blue Bayou Mushrooms make a perfect appetizer or side dish for any cook-out or cook-in, and you don’t need a rotisserie or even a grill to make them. They’re really easy to throw together and they offer plenty of tender meaty mushroom texture and tons of Creole taste.
We include a great recipe for Creole Seasoning Rub that you can use on lots of things besides these great mushrooms. We think Emeril would approve.
2 tablespoons butter
2 tablespoons chopped shallots
2 teaspoons Creole seasoning rub (see recipe below)
8 white mushrooms, about 2 inches in diameter, cleaned, stemmed, and stems chopped
1/4 cup fresh bread crumbs
2 tablespoons chopped fresh parsley leaves
1/4 cup crumbled Maytag or other good-quality blue cheese
1. In a small saute pan, melt the butter over medium heat. Add the shallots and cook, stirring, until they begin to turn translucent, about 3 minutes. Add the Creole seasoning and cook another minute, stirring so the spices don’t burn. Add the chopped mushroom stems and cook, stirring, until their liquid evaporates, about 4 minutes.
2. Remove 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.
3. 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 until the filling is golden, 15 to 20 minutes.
Grill alternative: Place face-up on a medium-hot grill, cover loosely with aluminum foil, and cook until cheese is melted, about 15 to 20 minutes.
Oven alternative: Bake stuffed mushrooms in a preheated 375F oven for around 15 minutes until stuffing is melted, then finish under a broiler until top is golden.
4. Serve mushrooms immediately.
Creole Seasoning Rub
3 tablespoons salt
1 1/2 teaspoons sweet paprika
1 tablespoon onion powder
1 tablespoon cayenne pepper
1/2 teaspoon white pepper
2 teaspoons dried thyme
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
Combine all ingredients in a small mixing bowl and stir to blend. Store in an airtight container for up to 6 months.
Adapted from The Ultimate Rotisserie Cookbook, by Diane Phillips (Harvard Common Press, 2002). Copyright (c) 2002 by Diane Phillips. Reprinted by permission of Harvard Common Press.
Adapted from The Ultimate Rotisserie Cookbook, by Diane Phillips (Harvard Common Press, 2002).