by Kristina Domitrovich // photos by Lindsay Pace
In the South, oftentimes fall and hunting season are used interchangeably. This warm and cozy recipe keeps wild game in mind, while providing standard substitutions that can be found at any local grocer.
- 12 ounces portobello mushrooms
- 8 large fillets of crappie (or bass or tilapia)
- 8 ounces Muenster cheese
- For the stuffing:
- 2 tablespoons butter
- 2 large shallots
- 4 celery stalks
- 1 red bell pepper
- 2 6-ounce cans of crab meat, drained
- 1/2 pound raw shrimp, shells off and deveined
- 1 cup plain bread crumbs
- 3 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Tony’s seasoning salt
- Preheat the oven to 350 degrees.
- Use a damp paper towel to wipe down the mushrooms, and set on a dry dish towel.
- For the stuffing: Finely dice the shallots, celery and bell pepper. In a medium pan over medium heat, melt 1 tablespoon of butter. Add the shallots, celery and pepper to the pan, season with the spices and cook until softened. Transfer to a large bowl.
- Finely mince the stems of the mushrooms, and transfer to the bowl. Dice the raw shrimp, then add to the bowl, followed by the crab and bread crumbs. Mix, and begin adding the eggs one at a time, mixing between each addition until fully incorporated.
- Assembly: Divide the remaining tablespoon butter between a 9x11 and a 9x9 baking dish, then place in the oven to melt for about 3-5 minutes, then remove from the oven and set aside.
- Pat the fish dry, then transfer half the fillets to the larger baking dish. Sprinkle with more Old Bay, then use a spoon to scoop the stuffing onto the fillets (about 2-3 scoops), making sure it is spread evenly on the fillets. Place the remaining fillets on top of the stuffing, and sprinkle again with Old Bay.
- Use a spoon to stuff the mushrooms with the remaining stuffing, and place in the 9x9 baking dish.
- Bake for 20-25 minutes, or until the top piece is cooked through.
- Remove both dishes from the oven, and turn on the broiler. Tear the Muenster cheese as needed, and evenly cover the fish fillets with a single layer of cheese, along with the mushrooms.
- Return to the oven for about 5 minutes, or until the cheese is melted and lightly golden. Serve immediately.