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.
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
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.
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