Cajun Stuffed Mushrooms

1/2 pound Andouille sausage -- Cajun-style (if links remove casing)

or regular Johnsonville Brats-casing removed)

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

1 cup mayonnaise

1 cup mayonnaise, use judgment

1 1/2 cups Parmesan cheese

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. Combine half of mayonnaise mixture to all of cooked sausage-rice mixture. Stuff mushrooms with this and spoon remaining mayonnaise-cheese mixture on top of mushrooms.

Place in 9 x 12-inch baking dish and bake at 350F for 35 minutes. Mushrooms will appear puffy and golden when done.

Recipes: Back to Appetizers/Beverages | Back to Main Menu

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