Next up for Mardi Gras Month are these Cajun Sausage & Cream Cheese Stuffed Mushrooms. I adapted a recipe from The Girl Who Ate Everything to give these a Cajun twist.
Although I tweaked a few things, the proportions of my filling were close to the original, yet I found myself with a bunch of leftover filling. Were my mushrooms to blame? I'm not sure what happened there, but if you make these please let me know if the filling amount was too much. If you happen to have leftover filling like I did, wrap some up in a crescent roll and bake those suckers.
The only change I would make to these next time around is to add a small amount of sauteed celery and bell pepper. Not even a lot, just 1/4 cup each to give it a traditional Cajun holy trinity flavor. I'd love to hear your feedback if you thought these were hot enough as well. Please let me know and enjoy!
Cajun Sausage & Cream Cheese Stuffed Mushrooms
Makes about 20 mushrooms
(The amount will vary depending on how big your mushrooms are. Mine were about medium sized.)
- 24 ounces, white button mushrooms
- 1/3 pound pork sausage (regular or hot)
- 1/2 medium onion, finely diced
- 4 cloves garlic, finely minced
- 8 ounces cream cheese
- 1/2 cup grated Parmesan cheese
- 1/3 cup shredded cheddar cheese
- 2 tsp. Cajun seasoning
- optional garnish: green onions or parsley (don't add until after the stuffed mushrooms are baked or the garnish will burn)
- Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
- Chop mushroom stems finely and set aside.
- Brown and crumble sausage. Set aside on a plate to cool. Drain most of the oil from the pan.
- Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Add in chopped mushroom stems, stir to cook for 2 minutes. Add Cajun seasoning and stir well. Set mixture aside on a plate to cool.
- In a bowl, combine cream cheese, Parmesan cheese and cheddar cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
- Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
- Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with green onions or fresh parsley.
Adapted from The Girl Who Ate Everything.