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Grilled Portobello Mushrooms with Crawfish in Mustard Sauce

Grilled Portobello Mushrooms with Crawfish in Mustard Sauce

I love Portobello mushrooms and crawfish. This dish is made by filling mushrooms with the creamy crawfish and sauce.

Recipe ingredients:

  • 4 Portobello mushrooms
  • 1 clove garlic, minced
  • 2 T. olive oil
  • 1/2 lb. Louisiana crawfish tailmeat
  • 1/4 lb. mild goat cheese
  • 1 c. heavy cream
  • 2 T. chopped shallots
  • 2 T. dry white wine
  • 2 T. Dijon mustard
  • Salt & pepper to taste


  1. Preheat grill.
  2. Remove stems and gills from mushrooms. Rinse mushrooms and brush clean.
  3. In a small bowl, combine garlic and oil. Dip mushrooms in this mixture or brush on.
  4. Grill mushrooms, tops down, over medium-high heat for 3-5 minutes.
  5. Remove from grill to a baking sheet.
  6. Preheat oven to 350 degrees. Fill mushroom caps with crawfish and top with goat cheese.
  7. Bake for 10 minutes.
  8. In a heavy saucepan over medium heat, bring cream and shallots to a boil.
  9. Reduce heat to low, stirring in wine and mustard. Simmer mixture to reduce by 1/3.
  10. Add salt and pepper to taste. Remove sauce from heat.
  11. To serve, spoon about 2 T. sauce on each plate and place mushroom cap on top.

Serves 4.

Recipe courtesy of Leslie Davis, and the Louisiana Crawfish Promotion and Research Board. Use with permission.

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