Cajun Stuffed Mushrooms
Try our mouthwatering recipe for stuffed mushrooms with Cajun flair. Spiced with andouille sausage, garlic, and cayenne pepper, these mushrooms are bursting with flavor.
These Cajun stuffed mushrooms are rich, savory, and just a little bit dangerous in the “can’t-stop-eating-them” way. Meaty Andouille sausage, tender mushroom caps, and a creamy Parmesan topping all bake together into little two-bite appetizers that disappear fast. They’re perfect for parties, game-day spreads, or anytime you want something a bit more exciting than basic stuffed mushrooms.
The filling is a simple mix of browned sausage, vegetables, and rice, so it’s hearty enough to feel substantial but still easy to scoop into the caps. A generous layer of mayonnaise and Parmesan bakes into a golden, slightly crisp top that locks in moisture and adds a salty, cheesy finish. You can keep the heat gentle or go full-on spicy with the cayenne, and they’re easy to prep ahead and bake just before serving.
What You’ll Like About This Recipe
- Big Cajun flavor. Andouille sausage, onion, bell pepper, and cayenne give these mushrooms that unmistakable Cajun/Creole character—smoky, savory, and just spicy enough to keep each bite interesting. It’s a fun twist if you’re used to more traditional breadcrumb-and-herb stuffed mushrooms.
- Creamy, cheesy topping. The mayonnaise and Parmesan mixture bakes into a rich, golden crust on top of each mushroom. It adds both flavor and texture while keeping the filling moist and tender underneath, so nothing dries out while it’s in the oven.
- Hearty, satisfying filling. Instant rice stretches the sausage and vegetables into a substantial stuffing that feels almost like a mini casserole tucked into each mushroom cap. That makes these bites surprisingly filling and perfect as a stand-alone appetizer or party snack.
- Easy to Customize. The basic formula is very flexible: swap in milder sausage, adjust the cayenne, change the cheese, or use different mushroom sizes. You can make them kid-friendly or extra spicy just by tweaking a few ingredients without changing the method.
Ingredient Notes
- Andouille sausage – This smoked, spicy sausage is the main flavor driver, bringing a classic Cajun edge. Use a finely chopped link so it integrates well into the filling. If your sausage is very fatty, you can spoon off a little fat after browning, but leave enough to cook the vegetables.
- Onion, bell pepper, and mushroom stems – These build a flavorful base and add moisture and texture to the stuffing. Finely chopped vegetables soften as they cook with the sausage, so you get a tender, cohesive filling instead of big chunks. Any color bell pepper works, but green keeps things classic.
- Garlic powder and cayenne pepper – Garlic powder blends smoothly into the filling and seasons it evenly. Cayenne provides the heat; use the smaller amount for gentle warmth or the higher end if you want a noticeable kick. You can always sprinkle extra cayenne or hot sauce over your own portion later.
- Instant rice – Quick-cooking rice absorbs the flavorful cooking liquid and helps bulk up the filling without making it heavy. It also gives the stuffing structure so it mounds nicely in the mushroom caps. Regular cooked rice will work in a pinch, but instant rice absorbs seasoning right in the pan.
- Parsley – Fresh parsley brightens the rich sausage mixture and keeps the filling from feeling too heavy. Stir it in at the end so the color stays vibrant and the flavor stays fresh.
- Mushroom caps – Large mushroom caps give you enough room to pile in the filling and hold up well during baking. White button mushrooms work, but cremini (baby bella) mushrooms add an extra layer of earthy flavor. Look for caps that are firm and not too flat.
- Mayonnaise – This is the creamy binder that turns into a rich, almost custardy topping. It melts into the sausage and rice mixture and helps keep everything moist. Use a good-quality, full-fat mayonnaise for the best texture and flavor.
- Parmesan cheese – Grated Parmesan seasons the filling and creates a salty, golden crust on top. Freshly grated Parmesan melts more smoothly than the very dry, pre-grated style in a can, but either will work if that’s what you have on hand.
Steps to Make Cajun Stuffed Mushrooms
- Prepare the mushrooms by removing and finely chopping the stems, then arrange the caps in a baking dish so they’re ready to fill later.
- Brown the sausage with the onion, bell pepper, and chopped mushroom stems in a skillet until the sausage is cooked through and the vegetables are softened.
- Season the mixture with salt, garlic powder, and cayenne, then add the water and bring it to a boil so the flavors meld into the liquid.
- Stir in the instant rice and parsley, then cover the skillet and remove it from the heat so the rice can absorb the liquid and finish cooking in the residual heat.
- In a separate bowl, mix together the mayonnaise and Parmesan until you have a thick, creamy mixture.
- Fold about half of the mayo-Parmesan mixture into the warm sausage and rice, stirring until everything is well combined and the filling holds together.
- Spoon the sausage mixture generously into each mushroom cap, mounding it slightly so the caps are well filled.
- Top each stuffed mushroom with a little of the remaining mayo-Parmesan mixture, spreading it gently to cover the filling in a thin layer.
- Bake the mushrooms until the caps are tender, the filling is hot all the way through, and the tops are puffed and golden with little browned spots around the edges.
- Let the mushrooms rest briefly so the filling sets slightly, then transfer them to a platter and serve warm.
Pro Tips
- Finely-chop the sausage and vegetables so the filling packs neatly into the mushroom caps and doesn’t fall out when people take a bite. Smaller pieces also cook more evenly and give you a better texture.
- Taste the filling before you stuff the mushrooms to check the salt and heat level. The mayonnaise and cheese add seasoning too, but it’s easier to adjust the spice while the mixture is still in the pan.
- Pack the stuffing gently but firmly into the mushroom caps. Overpacking can cause them to split as they bake, while loose filling can tumble out when you move them. Aim for a rounded mound that sits securely in the cap.
- Avoid overbaking so the mushrooms don’t shrink too much or become watery. Pull them from the oven as soon as the tops are nicely browned and the filling is hot and slightly puffed.
Recipe Variations
- you’re serving people who are sensitive to spice. You can still keep a little Cajun character by using a pinch of cayenne or a bit of Cajun seasoning in the filling.
- Extra-cheesy mushrooms. Use a blend of Parmesan and another melting cheese—such as mozzarella, Monterey Jack, or provolone—in the mayonnaise mixture and stirred into the filling. The added cheese gives a gooier, stretchier bite while Parmesan keeps the salty, savory edge.
- Herb-forward flavor profile. Reduce the cayenne for a gentler heat and bump up fresh herbs like parsley, thyme, or green onions. This version leans more aromatic than spicy and pairs well with lighter main dishes or wine-focused gatherings.
- Smaller party bites. Use medium-size mushrooms instead of large and chop the filling ingredients a bit finer. The recipe will yield more pieces, which is useful for large gatherings or when you’re adding them to a big appetizer spread.
Serving Suggestions
- Serve hot from the oven as a game day snack or appetizer.
- Add to a Cajun-inspired buffet with jambalaya, gumbo, or fried okra.
- Pair with ranch or remoulade for dipping.
- Include as a party tray option alongside deviled eggs or meatballs.
How to Store
- Refrigerate – Transfer leftover stuffed mushrooms to an airtight container and refrigerate for up to 3 days. Let them cool to room temperature first so condensation doesn’t make them soggy.
- Reheat – Warm mushrooms in a moderate oven on a lined baking sheet until heated through and the tops are once again hot and slightly crisp. A quick pass under the broiler at the end can help refresh the browned, cheesy topping without overcooking the mushrooms.
Cajun Stuffed Mushrooms
Andouille sausage flavors these spicy stuffed mushrooms.
Ingredients
- 1/2 pound Andouille sausage, finely chopped
- 1 cup onion, chopped
- 1/4 cup bell pepper, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 to 1/2 teaspoon cayenne pepper, or to taste
- 1 cup water
- 3/4 cup instant rice
- 1/4 cup parsley, chopped
- 24 large mushroom caps, stems removed, trimmed, and chopped
- 2 cups mayonnaise
- 1 1/2 cups grated Parmesan cheese
Instructions
- Heat the oven to 350°F.
- 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, blend mayonnaise and cheese in a bowl. Add half of the mayonnaise and cheese mixture to the cooked sausage and rice mixture.
- Stuff the mushrooms with this sausage mixture and spoon the remaining mayonnaise-cheese mixture on top of the mushrooms.
- Arrange the stuffed mushrooms in a 9-by-13-by-2-inch baking dish and bake for 35 minutes. Mushrooms will appear puffy and golden when done.
Nutrition
Calories: 202kcalCarbohydrates: 5gProtein: 4gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 21mgSodium: 356mgPotassium: 108mgFiber: 1gSugar: 1gVitamin A: 180IUVitamin C: 3mgCalcium: 61mgIron: 0.5mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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