Shelly's Recipe

CAJUN STUFFED MUSHROOMS

Category: Stuffed Mushrooms

1/2 lb Andouille sausage—Cajun-style (if links remove casing)
1 cup chopped onion
1/4 cup bell pepper, chopped
1/2 tsp salt, garlic powder and cayenne pepper
1 cup water
3/4 cup instant rice
1/4 cup parsley, chopped
24 large mushroom caps, save stems
2 cups mayonnaise
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 13x9 inch baking dish and bake at 350 for 35 minutes. Mushrooms will appear puffy and golden when done.