Here is a recipe from my hopefully soon to be published second cookbook.
Stuffed mushrooms are on of my wife’s favorite appetizers. Most mushrooms are stuffed with a seafood mixture. However, Andouille makes a great stuffing for mushrooms. These are great with a touch of Hollandaise sauce on top.
1- 8 ounce package Mushrooms
1 teaspoon Olive Oil
1/4 cup Celery, finely chopped
1/4 cup Onion, finely chopped
1 clove Garlic, minced
1/4 teaspoon dried Thyme
1/2 teaspoon dried Oregano
1/4 teaspoon Creole Seasoning
1 Andouille Sausage link, finely chopped
2 tablespoons White Cheddar Cheese, shredded
3 tablespoons Italian Style Breadcrumbs
1 tablespoon Parmesan Cheese, grated
2 tablespoons Butter, melted
Preheat oven to 400 ℉. Spray baking sheet with non-stick spray and set aside. Wash mushrooms. Remove stems from each mushroom; set caps aside. Heat oil in a large skillet over medium heat. Add celery, onions and garlic. Chop Mushroom stems and add to veggies. Season veggies with thyme, oregano and Creole seasoning; stir. Cook veggies for 6-8 minutes or just until tender. Add sausage and continue to cook another 5 minutes. Remove skillet from the stove. Place sausage and veggies in the bowl of a food processor and pulse until mixture resembles crumbs. Fill each mushroom cap with a generous spoonful of stuffing. In a separate bowl, combine breadcrumbs and Parmesan cheese. Pour melted butter over breadcrumb mixture and stir to coat. Top each with shredded Cheddar cheese. Sprinkle breadcrumbs over each cap. Place mushrooms on prepared baking sheet. Bake mushrooms for 10-12 minutes, or until mushrooms are tender and breadcrumbs are golden brown.
Good Cooking, Good eating and Good Living!!!