Stuffed Portabella Ala Cajun Recipes

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STUFFED PORTABELLA ALA CAJUN

One of the best trips I have been on was driving to Louisianna with my two sisters. We went specifically to see the Acadian settlements and it was thrilling to see all the names were the same as in my background from the Acadian part of Canada. So this recipe is named in honor of all my Acadian relatives. Creole seasoning is a blend of garlic, salt, paprika, cayenne, basil and thyme in equal amounts. The chicken could be poached if no steamer (keep water just below boiling point.. cook chicken in garlic flavored water until juices run clear)

Provided by CoolMonday

Categories     Chicken Breast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 17



Stuffed Portabella Ala Cajun image

Steps:

  • Preheat oven to 325.
  • Wipe outside of mushrooms gently with damp cloth.
  • CHICKEN.
  • Rinse chicken with cold water and pat dry.
  • Use microwave steamer or stovetop steamer.
  • Put 6 cloves smashed garlic in water.
  • Place chicken in steamer portion.
  • Sprinkle with garlic salt.
  • Cover, cook until juices run clear (5 minutes in micro).
  • When done and cooled a little, put thru food processor or chopper until finely chopped.
  • Set aside.
  • POTATOES.
  • Wash, cut in half and boil until fork tender.
  • Peel and mash thoroughly.
  • Add milk and 1 teaspoon butter to potatoes.
  • Whip until smooth.
  • Set aside.
  • COMBINING.
  • Heat saute pan and add 1 tablespoon butter and 1 tablespoon EVOO.
  • Saute shallots, peppers and celery for 2 minutes.
  • Add wine and reduce for 1 minute.
  • Stir in chicken.
  • Stir in basil, Creole seasoning, salt and pepper.
  • Mix in potatoes.
  • Rub EVOO on outside of mushrooms.
  • Place open side up on baking sheet and spread half of chicken mixture on each mushroom.
  • Bake at 325 for 15 minutes.
  • Sprinkle with Paprika.
  • Serve immediately.

Nutrition Facts : Calories 438.7, Fat 26.3, SaturatedFat 9.5, Cholesterol 97.1, Sodium 313.5, Carbohydrate 20.4, Fiber 2.6, Sugar 3, Protein 28.6

2 large portabella mushrooms (stem and gills removed)
1 (8 ounce) chicken breasts
6 garlic cloves, smashed
1/4 teaspoon garlic salt
1/2 cup mashed potatoes
3 tablespoons milk
1 teaspoon butter
1 tablespoon extra virgin olive oil
1 tablespoon butter
3 tablespoons celery, chopped fine
2 tablespoons shallots, chopped fine
2 tablespoons green peppers, chopped fine
1/2 teaspoon basil
1/2 teaspoon cajun seasoning (contains cayenne) or 1/2 teaspoon creole seasoning (contains cayenne)
salt and pepper
2 tablespoons white wine (I used Chardonnay)
paprika

SHRIMP STUFFED PORTABELLA MUSHROOMS

Delicious, and often requested, Stuffed Mushroom recipe. I usually serve as a side dish with grilled sirloin steaks.

Provided by thepitclub

Categories     Vegetable

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 14



Shrimp Stuffed Portabella Mushrooms image

Steps:

  • Preheat oven to 325 degrees F.
  • Remove stems from mushroom caps and dice stems, set aside.
  • Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard.
  • Melt butter in a large skillet over medium heat.
  • Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked).
  • Remove mixture from heat and place in a large mixing bowl (do not drain liquid).
  • Add cream cheese to mixture and stir well.
  • Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well.
  • Spray an 8x11 glass baking dish with non-stick cooking spray.
  • Carefully stuff the mushroom caps with stuffing mixture and place into baking dish.
  • Evenly spread remaining half cup of cheddar cheese over stuffed caps.
  • Place dish into preheated oven, and bake for apx. 45 minutes to one hour.

5 large portabella mushrooms
1/2 lb raw shrimp (cleaned and roughly chopped)
1 cup seasoned bread crumbs
3 tablespoons cream cheese (softened)
1 red bell pepper (finely diced)
1 onion (finely diced)
1/2 cup butter
1/2 cup shredded parmesan cheese
1 cup shredded cheddar cheese, divided into two half cups
1 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
nonstick cooking spray

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