Football season is here so I am sharing one of my favorite Cajun themed tailgating recipes today.
I make this appetizer when we cheer on our New Orleans Saints on game day.
These jumbo stuffed mushrooms are tender and meaty and filled to the brim with Cajun seasoned red beans and Andouille sausage then topped with melted cheese. These mushrooms sure are winners, Let’s hope our team is too!
Scroll down for more tailgating recipe from my fellow bloggers!
Cajun Red Beans and Andouille Sausage Stuffed Mushrooms
Ingredients
- 6 oz andouille sausage diced
- 1/2 large yellow onion diced
- 3 cloves of garlic minced
- 6 large/jumbo mushrooms stems removed
- 1/2 jalapeno diced
- 3 cups red beans cooked
- 1 cup white cheddar cheese shredded
- 1 cup beef broth
- salt and white pepper to taste
- olive oil for saute
- 1/4 cup green onions diced for garnish
Instructions
- Preheat oven to 425 degrees.
- Add a swirl of olive oil to a large skillet over medium heat.
- Add diced sausage and cook until crispy. Remove to a papertowel lined plate. Do not drain skillet.
- Add onion and cook until softened. Add more oil if needed.
- Next, add garlic, jalapeno, and add the cooked sausage back to the skillet.
- Add salt and pepper and stir to combine.
- Add 1 cup of cooked, drained red beans to the onion mixture and stir.
- Place mushrooms in a baking dish, opening side up.
- Scoop beans into each mushrooms center, filling and mounding on top.
- Pour broth or water in the pan. You need enough to cover the bottom.
- Cover with aluminum foil and bake at 425 degrees for 15 minutes.
- Remove foil and add a sprinkling of cheese on top of each mushroom.
- Bake uncovered for 15 more minutes.
- Place on a platter and serve right away.
- Garnish with diced green onions if desired.
I love big stuffing mushrooms.
They are hearty enough to make a filling entree
and perfect size to be filled with the beans and sausage!
I love the favor of Cajun Andouille sausage and here in Louisiana they use it in everything especially beans and gumbo! I dice up a couple links for this recipe.
Cook in a skillet until crispy then drain on paper towels.
Add diced onion to the pan and cook until softened.
Add the cooked sausage back to the skillet.
Then add minced garlic and diced jalapeno.
Add salt and pepper and stir to combine.
I cook a big ol’ pot of red beans according to the package.
{I use broth, cooked onion and pepper, and Cajun seasonings and simmer for a couple hours}.
You can also cook these in the Crock-Pot.
Scoop out 1 cup of drained beans.
Add the beans to the skillet with the onion mixture.
Mix well.
Place mushrooms in a baking dish.
Now time to fill em’ up!
Scoop beans into each mushrooms center, filling and mounding on top.
Pour broth or water in the pan. You need enough to cover the bottom.
Cover with aluminum foil and bake at 425 degrees for 15 minutes.
Remove foil and add a sprinkling of cheese on top of each mushroom.
Bake uncovered for 15 more minutes.
Is your mouth watering yet?
Place on a platter and serve right away.
Garnish with diced green onions if desired.
I use my leftover red beans in the pot to make Red Beans and Rice with sausage and onions.
Two meals in one!
With the official start of football season around the corner, it’s time to tailgate! In celebration, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you 64 tailgating recipe ideas for a terrific football party. Click on their links below to join in!
Spicy Mexican Cheese Dip by 2 Cookin Mamas
Salsa Verde by A Dish of Daily Life
Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen
Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering
Grilled Jalapeno Poppers by A Mind Full Mom
Beer & Brats Bake by A Simpler Grace
Black Bottom Maple Pecan Pie Bars by An Oregon Cottage
Crispy Baked Buffalo Wings by And She Cooks
Blackberry BBQ Sticky Wings by Around My Family Table
Cheesy Pull Apart Garlic Bread by Beer Girl Cooks
Black Bean & Corn Salsa by Body Rebooted
Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon
Smoky Jalapeno Poppers by Brunch-n-Bites
Loaded Sweet Potato Nachos by Bucket List Tummy
Deconstructed Smoked Chicken Chile Relleno by Cafe Terra
Chicken Spinach & Artichoke Dip French Bread by Cake ‘n Knife
Cuban Sandwich Quesadillas by Casa de Crews
Grilled Asparagus Spears by Celebrating Family
Sweet and Salty Blueberry Popcorn by Club Narwhal
Buffalo Chicken Poppers by Coffee Love Travel
Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla
Buffalo Chicken Poppers by Dash of Herbs
Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table
Bottled Tailgate Cocktails by Feast + West
Smoked Brisket Texas Style by Foodal
Loaded Guacamole by foodbyjonister
Cincinnati Nachos by Foodtastic Mom
Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food
Grilled Shrimp Pizza by Glisten and Grace
Mini Bell Pepper Nachos by Hello Little Home
Slow Cooker Sweet Spicy Meatballs by Honey & Birch
BBQ Chicken Wontons by Lauren’s Kitchen
Loaded Tailgate Tots by Life’s Ambrosia
Ricotta & Fig Bites by Living Well Kitchen
Tailgate Tacos by Lizzy is Dizzy
Nashville Hot Chicken Wings by Loaves & Dishes
Cincinnati Chili Dip by Love & Flour
{Slow Cooker} BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes
Tailgate Bloody Marys by Loves Food, Loves to Eat
Sweet Korean Chicken Wings by Macheesmo
Bacon Wrapped Tater Tots by Me and My Pink Mixer
Beer Sangria by Mixplorology
Crab Pretzels by Mom’s Messy Miracles
Hot Bacon Dip by Nik Snacks
Build Your Own Bloody Mary Bar by Off the Eaten Path
Chowder Stuffed Jalapeno Poppers by Order in the Kitchen
Old Fashioned Sweet by Peanut Blossom
Baked Mac and Cheese Cups by Polka Dotted Blue Jay
Texas Toothpicks with Buttermilk Ranch by See Aimee Cook
Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps
Hearty Vegetable Chili by Simple and Savory
Focaccia Pizza by Simplify, Live, Love
Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers
Bacon-Wrapped Cheeseburger Bites by The BakerMama
Buffalo Chicken Pasta Salad by The Creative Bite
German Potato Skins by The Crumby Cupcake
Old Bay Trail Mix by The Culinary Compass
Meat Lover’s Pizza Bites by The Life Jolie
Raspberry Chipotle Black Bean Dip by The Mexitalian
Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is
Blackened Shrimp Tacos by The Speckled Palate
Honeydew Melon Refresher by Two Places at Once
Grilled Sauerkraut Stuffed Brats by West via Midwest
Sausage Apple and Sage Hand Pies by What A Girl Eats
Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.
What a great idea for stuffed mushrooms! Can't wait to try the recipe!
Holy yum!!! THis is brilliant, thanks for sharing! Pinning now!!
My hubby would gobble these up! Great recipe!
I love stuffed mushrooms! What a great flavor combination here!
Yum! I love this cajun twist on stuffed mushrooms. I'm going to try it with some veg sausage.