Shelly's Recipe

CAJUN STUFFED MUSHROOMS

Category: Stuffed Mushrooms

1/2 lb Cajun-style Andouille sausage, if using links remove casing
1 cup Chopped onion
1/4 cup Bell pepper; chopped
1/2 tsp Salt
1/2 tsp Garlic powder
1/2 tsp Cayenne pepper
1 cup water
3/4 cup Instant rice
1/4 cup Parsley; chopped
24 large mushroom caps; save stems
2 cup mayonnaise
11/2 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 350 for 35 minutes. Mushrooms will appear puffy and golden when done.