Stuffed Mushrooms with Crab & Shrimp - 20 Pack
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Some restrictions applyA fresh button mushroom, loaded with seafood stuffing and cooked. The smell is tantalizing!
Since 1984, Hebert’s (pronounced “A-Bears”) has been making stuffed deboned chickens and turduckens in Maurice, Louisiana. But Hebert’s is no one trick pony. They’re also turning out all those legendary Cajun classics like crawfish pie, shrimp étouffée, gumbo, boudin, stuffed catfish, red beans, and crawfish pie, all based on old family recipes and made with the highest-quality Louisiana ingredients. If you’re looking for a true taste of Cajun Country, look no further than Hebert’s.
This package serves 4-6 people and includes 20 Stuffed Mushrooms
- Stuffed Mushrooms ship frozen with dry ice
- Do not remove dry ice with bare hands
- Upon arrival, place all items in the freezer or fridge (if you plan to enjoy sooner rather than later)
- May be kept in the freezer for up to 6 months
To Serve
From Thawed
Stuffed Mushrooms
- Preheat oven to 375F
- Remove from package
- Cook for 20 minutes
- Enjoy!
Stuffed Mushroom, Crab & Shrimp – Shrimp, crab meat, bread crumbs, (unbleached enriched wheat flour (flour malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin), water, high fructose corn syrup, yeast, contains 2% or less of each of the following, wheat gluten, vegetable oil (soybean or canola oil) salt, dough conditioners (sodium stearoyl lactylate, calcium stearoyl, 2 lactylate, monoglycerides, calcium iodate, calcium peroxide), soy flour, calcium sulfate, calcium propionate (to retard spoilage), monocalcium phosphate yeast food (ammonium sulfate) eggs, onions, margarine, (liquid and partially hydrogenated soybean oil, water, salt, whey, soybean lecithin) vegetable mono and diglycerides, sodium benzoate, as a preservative, color with beta carotene, artificially flavored, vitamin A palmitate added) salt, cayenne pepper, granulated garlic, green onion.
The Creators of the Original Turducken
The Creators of the Original Turducken
The town? Maurice, Louisiana, just south of Lafayette. The year? 1984. After a day of hunting, a local resident enters Hebert’s (pronounced “ay-bears”) with his catch of the day: a turkey, a duck and a chicken. He asks the butchers to debone each bird and, in a stroke of madness, for them to be stuffed inside each other. And thus, this now-infamous multi-poultry mashup was born.
But Hebert’s is no one trick pony. They’re also turning out all those legendary Cajun classics, like crawfish pie, shrimp etouffee, gumbo, boudin, stuffed catfish, red beans, and whole deboned stuffed chicken, all based on old family recipes and made with the highest-quality Louisiana ingredients. If you’re looking for a true taste of Cajun Country, look no further than Hebert’s.
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