Cajun Stuffed Mushrooms
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INGREDIENTS 1/2 pound Cajun-style Andouille sausage, if using links remove casing
1 cup chopped onion
1/4 cup green bell pepper, chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper, or to taste
1 cup water
3/4 cup instant rice
1/4 cup parsley, chopped
24 large mushroom caps, chop stems
2 cups mayonnaise
1-1/2 cups Parmesan cheeseBrown sausage, onion, bell pepper, and chopped 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 together. Combine half of the mayonnaise mixture to all of the cooked sausage-rice mixture. Stuff mushrooms with this and spoon remaining mayonnaise-cheese mixture on top of the mushrooms.
Place in a 9 x 12-inch baking dish and bake at 350 degrees for about 35 minutes. Mushrooms will appear puffy and golden when done.