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Cajun Stuffed Mushrooms

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 35 min

Servings: Makes 2 stuffed mushrooms

Recipe By: Danna Korn and Connie Sarros

From:  Gluten-Free Cooking for Dummies
Used with permission of Wiley & Co Books

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Cajun Stuffed Mushrooms

These morsels are tangy and will tantalize the tip of your tongue. But if you thrive on five-alarm foods that virtually disintegrate your taste buds, then use gluten-free hot sausage and add more Cajun seasoning.

Ingredients
 nonstick cooking spray
16  large mushrooms
1/2 pound spicy sausage
1 cup chopped onion
1/4 cup minced green pepper
1/2 teaspoon garlic powder
3/4 teaspoon Frontier Cajun Seasoning
2 teaspoons dried parsley flakes
1/2 teaspoon cumin
1 cup mayonnaise
3/4 cup grated Parmesan cheese
Directions
Preheat the oven to 350 degrees. Line an 8-x11-inch baking dish with foil; spray the foil with nonstick cooking spray.

Clean the mushrooms, removing the stems. Set the caps aside. Chop the stems.

In a large skillet, brown the sausage, onion, green pepper, and mushroom stems 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. 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 at 350 degrees for 35 minutes, or until the cheese is golden.
Featuring
Cajun Seasoning
Buy Now

For true Louisiana flavor, add this saucy blend to rice, beans, meat and seafood. Stir it into soups or stews, or sprinkle it on foods before grilling or broiling.

Frontier offers top quality natural and organic cajun seasoning in multiple packaging options to suit your needs.

Complete product information, including description, product ingredients and price.


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Nutrition Facts
As prepared, each serving contains 220 calories, 18g total fat, 40mg cholesterol, 500mg sodium, 7g total carbohydrate and 9g protein.

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