These gluten-free Cajun stuffed mushrooms are tangy and will tantalize the tip of your tongue. But if you want your Cajun stuffed mushrooms to be five-alarm, then use gluten-free hot sausage and add more Cajun seasoning.
Preparation time: 15 minutes
Cooking time: 35 minutes
Yield: 24 mushroom caps
Nonstick cooking spray
16 large mushrooms
2 small onions
1 green pepper
1/2 pound gluten-free spicy sausage
1/2 teaspoon garlic powder
3/4 teaspoon Cajun seasoning
2 teaspoons dried parsley flakes
1/2 teaspoon cumin
1 cup mayonnaise
3/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees F.
Line an 8-x-11-inch baking dish with foil.
Spray the foil with nonstick cooking spray.
Clean the mushrooms, removing the stems from the caps.
Set the caps aside.
Chop the stems and the onion.
Mince the green pepper.
In a large skillet, brown the mushroom stems, 1 cup onion, 1/4 cup green pepper, and the sausage over medium heat, breaking the meat up with a fork.
Stir in the garlic powder, Cajun seasoning, parsley flakes, and cumin.
Pile the stuffing into the mushroom caps, dividing evenly.
Set the caps, stuffing side up, in the prepared baking dish.
In a small bowl, stir together the mayonnaise and Parmesan cheese.
Spoon the mixture on top of each mushroom cap.
Bake the mushrooms for 35 minutes, or until the cheese is golden.
