Cajun-ish Sausage Stuffed Mushrooms
Prep Time25 minutes
Cook Time20 minutes
Description
Stuffed mushrooms don’t need reinvention. They just need great sausage and someone who cooks like they mean it.
Turn up the heat without scaring off the crowd. These Cajun-style stuffed mushrooms lean on the smoky kick of our Cajun-inspired Andouille and the classic “trinity” of Cajun cooking. Big flavor. Small mushroom. Zero leftovers.
Ingredients
- 1, 1 lb package North Country Smokehouse Andouille Sausage, casings removed
- 18–20 large white button or cremini mushrooms (with stems)
- 2 TBSP finely diced bell pepper
- 2 TBSP finely diced celery
- 2 TBSP finely diced onion
- 2 cloves garlic, minced
- ½–1 TSP Cajun or Creole seasoning
- Optional: 2–3 dashes hot sauce
- ½ C panko breadcrumbs
- 3 TBSP cream cheese
- ¼ C grated Parmesan cheese
- 1 TBSP chopped parsley or green onion
- Olive oil
- Salt & pepper
Cooking Instructions
- Heat oven to 400°F. Clean mushrooms, remove stems, chop stems finely. We’re big fans of making use of every part of an ingredient, it feels like a good practice overall. So, keep those stems and make good use of the full mushroom.
- Brown the North Country Andouille Sausage in a skillet over medium heat, breaking it into small crumbles. Transfer to a mixing bowl. Disregard the urge to eat it by the handful like a feral toddler, it’s the holidays – we are sharing.
- Add a drizzle of olive oil to the skillet. Cook the mushroom stems, onion, celery, bell pepper, and garlic until softened, 4–5 minutes.
- Stir in the Cajun/Creole seasoning and a small dash of hot sauce if you want it rowdy.
- Combine aromatics with the Andouille. Add panko, cream cheese, Parmesan, herbs, salt, and pepper. Mix until cohesive.
- Spoon filling into each mushroom cap, packing it generously. This step pairs well with a glass of something to sip on.
- Bake 15–20 minutes, until golden and bubbling at the edges.
- Garnish with herbs. Serve warm and watch them disappear.
In this Recipe
Original Andouille Cajun Style Sausage
