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. These mushrooms are loaded with flavor!
Recipe Variations
Rice: Instant rice is convenient, but feel free to omit the water and rice and use 1 cup of cooked long-grain rice instead, or use another grain, such as quinoa or bulgur. Stir the chopped parsley into the stuffing mixture.
Sausage: Use ground pork instead of andouille and mix it with 1 teaspoon of Cajun seasoning. Taste the mixture before adding salt and cayenne pepper.
PrintCajun Stuffed Mushrooms
Andouille sausage flavors these spicy stuffed mushrooms.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 servings 1x
- Category: Appetizers, Snacks
- Method: Bake
- Cuisine: Cajun/Creole
Ingredients
Scale
- 1/2 pound smoked Andouille sausage or Cajun-style sausage, finely chopped
- 1 cup chopped onion
- 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 Parmesan cheese
Instructions
- 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 at 350 F for 35 minutes. Mushrooms will appear puffy and golden when done.
