1/2 pound smoked Andouille sausage or Cajun style sausage
1 cup chopped onion
1/4 cup bell pepper, chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 cup water
3/4 cup instant rice
1/4 cup parsley, chopped
24 large mushroom caps, save stems
2 cups mayonnaise
1 1/2 cups Parmesan cheese
In a skillet over medium heat, brown sausage, onions, bell pepper, and mushroom stems. Add salt, garlic powder, and cayenne pepper. Add water and bring to a boil. Add rice and parsley. Cover and remove from heat. Let stand for 15 minutes.
Meanwhile, in a bowl, blend mayonnaise and cheese. Combine half of mayonnaise and cheese mixture to all of cooked sausage and rice mixture.
Stuff the mushrooms with this sausage mixture and spoon remaining mayonnaise-cheese mixture on top of mushrooms.
Arrange the stuffed mushrooms in a 9-by-13-by-2-inch baking dish and bake at 350 F for 35 minutes. Mushrooms will appear puffy and golden when done.