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.
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