Aunt Nesey's Stuffed Shrimp Mushrooms, stuffed with shrimp and sausage in a creamy cheese sauce. Perfect as a starter or a main meal with a side salad and some nice bread!
Aunt Nesey’s Stuffed Shrimp Mushrooms
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 2 - 4 Persons
  • 2 tablespoons of butter
  • t Sprinkle of Tony's Cachere's Seasoning optional if you can' get it
  • Black Pepper
  • 1 teaspoon of old Bay seasoning
  • 2 green onions
  • 1 Teaspoon of minced garlic
  • 1 tablespoon flour
  • 1/2 of a link Diced Tasso or Andouille sausage
  • 1 pound of chopped shrimp and / or crawfish
  • 13 Medium or large size mushrooms
  • 1 cup / 240 ml white wine
  • 1/2 cup of grated Parmesan cheese
  • 1/4 a CAP or less of liquid crab boil
  • 1 - 1 1/2 cups or 240 - 350 ml heavy whipping cream
  1. Melt the butter in a sauce pan then add chopped green onions, remove the stems of the mushrooms and chop up and sauté in the butter add garlic. Add seasonings and simmer for about four minutes
  2. Sprinkle with flour to make a light roux.
  3. Add the tasso or andouille sausage. Cook for two minutes, then add the shrimp and crawfish.
  4. Add half of the wine, and whipping cream. Simmer on low to medium heat until the sauce thickens, then add Parmesan cheese.
  5. Stuff the mushrooms and place in a baking pan, and pour rest of white wine in the bottom of dish with the mushrooms.
  6. Top with about 1/2 cup shredded Mexican 3 cheese blend (Monterrey jack, Colby and cheddar)
  7. Bake at 350 for 30 to 35 minutes uncovered.
  8. Serve with a nice salad and some of your favourite bread.