Shrimp and Andouille Sausage Stuffed Mushrooms

22 01 2010

Stuffed mushroom are simply this for me, comfort food.  They can have many incarnations but this is one of my favorites.  I hope you enjoy.

  • ¼ cup olive oil
  • 1 tbsp fresh chopped garlic
  • ½ white or yellow onion, finely chopped
  • ½ red bell pepper, finely chopped
  • ½ green bell pepper, finely chopped
  • 2 cups raw shrimp (Oregon pink shrimp if you can get it)
  • 2 tsp Cajun seasoning (adjust based on salt levels, some are horribly salty)
  • 1 tbsp fresh chopped parsley (flat leaf)
  • 2 cups Andouille sausage, cooked and finely chopped
  • 1 ½ cups jack and cheddar cheese, grated or shredded
  • ½ cup parmesan cheese, grated or shredded
  • 16 medium sized mushrooms, stems removed

Heat olive oil in a sauce pan over medium high heat. Sauté the onion, garlic and peppers for 4-5 minutes. Add the shrimp and Cajun seasoning and cook for another 3-4 minutes.Mix in the parsley, sausage and increase the heat to high. Reduce the mixture until any liquid in the pan has evaporated. Transfer to a food processor and pulse a few times until mixture is coarsely ground. Cool in the refrigerator. Once cooled, mix in the cheeses.

Stuff each mushroom carefully, taking care not to crack the cap and place them in a pan with just enough water to come about half way up the mushroom cap. Bake at 400 degrees for 8-10 minutes, or just until the mushrooms are starting to brown on top.

This will serve 6-8 as an appetizer. Enjoy!

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