Cajun Stuffed Mushrooms

I have been making these mushrooms for over 20 years and I guess I have easily made hundreds of them in that time.  The original recipe came out of a cookbook about Louisiana Creole and Cajun cooking, but I have adapted it quite a bit since then.  It is actually one of the recipes I make that I do pretty much the same way every time I make it though.  One word of advice, this is not a dish you want to make when you are in a hurry because it is a little bit time consuming...not bad really though.

I make these for every special dinners, work occasions, parties, showers, and family get-togethers.   People always ask when I show up at any sort of occasion with a covered dish if it's the mushrooms.  They make people happy, so they are worth the effort!

Here is what you will need:

White rice (instant works fine), medium size white mushrooms, shredded cheddar cheese, mayonnaise, Parmesan cheese, Tony Chachere's creole seasoning, Tabasco sauce, roll breakfast sausage, and chopped garlic.

1/2 lb. sausage
20-24 medium white mushrooms
1/2 medium onion
1Tbs chopped garlic
1 cup instant rice
1 cup water
1 tsp Tony Chachere's Creole seasoning
1/2 tsp black pepper
Tabasco sauce to taste
1 cup mayonnaise
3/4 cup Parmesan cheese
2 cups shredded cheddar cheese

First, clean your mushrooms however you prefer to do this.  I know cooking shows and such advise not to wash wipe them off, but I see dirt on mushrooms and I am not eating dirt and since I don't believe  'brushing' them really cleans them, I do rinse mine off and immediately dry them on paper towels.  Now, you will need to hull them out.  I use the small end of a melon baller for this.  Spray a baking dish with cooking spray and place them in the dish touching.  As you can see, I had one or two too many, but they tend to shrink a little when they cook and all fit fine.

Now you will chop the stems from the mushrooms, 1/2 of a medium size yellow or white onion and add them to a pan with 1/2 of the roll of sausage and 1 Tbs of minced garlic.  Brown all of this well, breaking up the sausage along with the pieces of mushroom and onion.  Sprinkle 1 tsp of the Tony Chachere's seasoning, 1/4 tsp. of black pepper.  Add 1 cup instant white rice and 1 cup water.  Bring to a simmer, turn heat to low and cover for about 10 minutes or until rice is tender and water is absorbed.

Add 1 cup mayonnaise, 3/4 cup Parmesan cheese and about 3-5 dashes of Tabasco sauce, depending on how spicy you like your food.  Mix all of this together until it is well incorporated.

Use a spoon to fill the mushrooms up with the sausage/rice mixture.  You might have more filling than you need, but I can usually go back and really mound it up and pack it firmly into the mushrooms. Sprinkle the top with a generous amount of shredded cheddar cheese or whatever cheese your family likes best.  Place in a preheated 350 degree oven for 30-35 minutes or until the cheese is melted and just starting to brown. 


  1. I will be making this!

  2. what is a roll of breakfast sausage please. Also could any creole seasoning be used we dont have that here in Australia. Thank you

  3. For the sausage, just use 1/2 pound of ground breakfast sausage. Here it usually comes in a roll in 1 lb. packages. For the creole seasoning, you can use what you have there.

  4. Thanks for the recipe. I'm adding it to our family's Christmas menu this year. Here's my recipe to make your own Creole seasoning:

    (Yield: 1 cup)

    ⅓ cup Paprika
    3 Tablespoons Dried Oregano
    3 Tablespoons Ground Black Pepper
    2 Tablespoons Dried Basil
    1 Tablespoon Cayenne Pepper
    1 Tablespoon Granulated Onion
    4 teaspoons Dried Thyme
    4 teaspoons Granulated Garlic

    Combine all ingredients and mix thoroughly. Store the mix in an airtight

  5. G'day! One word? YUM!, true!
    This is on my entertaining party list of appetizers to do! Thank you!
    Happy New Year! Cheers! Joanne



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