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.
Cajun andouille sausage is diced and added to the filling to make these delicious spicy stuffed mushrooms. The filling includes garlic, cayenne pepper, Parmesan cheese, rice, and mayonnaise.
With a creamy topping of mayo and Parmesan and a delicious stuffing tucked inside each mushroom cap, these are far from your average stuffed mushrooms. They’re just the right balance of rich and spicy—perfect served warm straight from the oven.
What You’ll Like About This Dish
Big Cajun flavor. Andouille sausage and cayenne pepper bring bold, smoky heat.
Hearty and satisfying. Rice and creamy cheese make these mushrooms filling enough for a snack or small plate.
Party-ready. These bite-sized appetizers are perfect for potlucks and game day spreads.
Make-ahead friendly. Assemble in advance and bake just before serving.
Ingredient Notes
- Andouille sausage: Adds a smoky, spicy Cajun flavor—dice it finely for even distribution.
- Onion and bell pepper: Classic aromatic base—adds texture and depth to the filling.
- Garlic powder and cayenne: Brings heat and savory balance; adjust the cayenne to taste.
- Instant rice: Quick-cooking and convenient—absorbs the sausage flavor well.
- Parsley: Adds freshness to balance the rich, creamy filling.
- Mushroom caps: Choose large, firm mushrooms for stuffing—chop the stems for the filling.
- Mayonnaise and Parmesan: Make a rich topping that melts and puffs as the mushrooms bake.
Steps to Make Cajun Stuffed Mushrooms
- In a skillet over medium heat, brown the sausage with onions, bell pepper, and chopped mushroom stems.
- Add salt, garlic powder, and cayenne. Stir in water and bring to a boil.
- Add instant rice and parsley. Cover and remove from heat; let stand 15 minutes.
- In a bowl, combine mayonnaise and Parmesan. Stir half into the cooled sausage mixture.
- Stuff the mushroom caps with the sausage filling.
- Spoon the remaining mayo-Parmesan mixture over the tops.
- Arrange mushrooms in a 9×13-inch baking dish and bake at 350°F for 35 minutes.
- Serve hot—they’ll be golden and puffy when done.
Tips
- Use a rimmed dish. This helps contain any bubbling cheese or moisture from the mushrooms.
- Finely chop ingredients. A uniform texture makes the filling easier to spoon and pack.
- Adjust spice level. Start with less cayenne and increase to taste—especially for milder palates.
- Let them rest. Allow the mushrooms to cool slightly so the filling sets before serving.
Recipe Variations
- Add-ins: Include sautéed mushrooms, green onions, or chopped celery for more texture.
- Rice: Use cooked long-grain rice or substitute with quinoa or bulgur. Stir in the parsley after cooking.
- Sausage: Substitute ground pork seasoned with Cajun spice. Taste before adding salt and cayenne.
- Cheese topping: Try a mix of mozzarella and Parmesan.
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: Store cooled mushrooms in an airtight container for up to 3 days.
Freeze? Not recommended, as the creamy topping and mushrooms may weep after thawing.
To Reheat: Warm in a 350°F oven for 10 to 15 minutes until heated through and slightly crisped on top.
Cajun 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
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.
