Acadian Stuffed Mushrooms
- 12 lb andouille sausage (remove casing)
- 1 cup chopped onion
- 14 cup chopped bell pepper
- 12 teaspoon seasoning, & rub see NOTE below
- 12 teaspoon garlic powder
- 12 teaspoon cayenne pepper
- 1 cup water
- 34 cup instant rice
- 14 cup chopped parsley
- 24 large mushroom caps (save stems)
- 2 cups mayonnaise
- 1 12 cups parmesan cheese
- NOTE: this is the seasoning and rub site: http://www.mysecretpantry.com/searchprods.asp.
- Preheat oven to 350F.
- In a deep skillet, brown sausage, onions, bell pepper and mushroom stems.
- Add salt, garlic powder and cayenne pepper.
- Add water and bring to a boil adding rice and parsley.
- Cover and remove from heat, letting stand for 15 minutes.
- Blend mayonnaise and cheese together, then combine half of this mixture with the cooked sausage-rice mixture.
- Stuff mushrooms caps, then spoon remaining mayo-cheese mixture on top of mushrooms.
- Place stuffed mushrooms in 9x12 baking dish and bake for 35 minutes, until mushrooms are golden.
andouille sausage, onion, bell pepper, seasoning, garlic, cayenne pepper, water, instant rice, parsley, mushroom caps, mayonnaise, parmesan cheese
Taken from www.food.com/recipe/acadian-stuffed-mushrooms-310468 (may not work)