Title: Cajun Stuffed Mushrooms
Categories: Appetizer Cajun Regional
Yield: 1 Servings
| 1/2 | lb | Bulk sausage; cajun-style |
| 1 | c | Chopped onion |
| 1/4 | c | Bell pepper; chopped |
| 1/2 | ts | Salt |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Cayenne pepper |
| 1 | c | Water |
| 3/4 | c | Instant rice |
| 1/4 | c | Parsley; chopped |
| 24 | lg | Mushroom caps; save stems |
| 2 | c | Mayonnaise |
| 1 1/2 | c | 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.