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Cajun Stuffed Mushrooms

stuffed mushrooms on a plate

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Andouille sausage flavors these spicy stuffed mushrooms.

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

  1. 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.
  2. Meanwhile, blend mayonnaise and cheese in a bowl. Add half of the mayonnaise and cheese mixture to the cooked sausage and rice mixture.
  3. Stuff the mushrooms with this sausage mixture and spoon the remaining mayonnaise-cheese mixture on top of the mushrooms.
  4. 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.