Cajun Stuffed Mushrooms
Ingredients
- 2 Tbsp butter
- 1 (13-oz) pkg smoked andouille sausage link, chopped
- ½ cup finely chopped onion
- ½ cup finely chopped red bell pepper
- ½ cup finely chopped celery
- 1 (8-oz) block cream cheese, softened
- ½ cup shredded Parmesan cheese
- 2 tsp Creole seasoning
- 4 (8-oz) pkg whole baby portobello mushooms
Instructions
- Melt butter in a large skillet over medium heat. add sausage, onion, bell pepper, and celery; cook, stirring frequently, until vegetables are tender. Add cream cheese, stirring until melted. Stir in Parmesan and Creole seasoning. Remove from heat, and let cool.
- Preheat oven to 400°F. Remove stems from mushroom caps and discard. Spoon sausage mixture into mushroom caps and place on a rimmed baking sheet.
- Bake 15 to 20 minutes or until mushrooms are browned. Serve warm.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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