Cajun Stuffed Mushrooms1/2 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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