For the Love of Food

Cajun Red Beans and Andouille Sausage Stuffed Mushrooms

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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!

Print Recipe

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! 
64 recipes for the perfect football tailgate! Check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to cheer on your team! #foodiefootballfans
64 recipes for the perfect football tailgate! Check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to cheer on your team! #foodiefootballfans
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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. 

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