Cajun Red Beans and Andouille Sausage Stuffed Mushrooms

• 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

Directions:

1. Preheat oven to 425 degrees.
2. Add a swirl of olive oil to a large skillet over medium heat. 
3. Add diced sausage and cook until crispy. Remove to a papertowel lined plate. Do not drain skillet.
4. Add onion and cook until softened. Add more oil if needed. 
5. Next, add garlic, jalapeno, and add the cooked sausage back to the skillet. 
6. Add salt and pepper and stir to combine.
7. Add 1 cup of cooked, drained red beans to the onion mixture and stir. 
8. Place mushrooms in a baking dish, opening side up. 
9. Scoop beans into each mushrooms center, filling and mounding on top.
10. Pour broth or water in the pan. You need enough to cover the bottom.
11. Cover with aluminum foil and bake at 425 degrees for 15 minutes. 
12. Remove foil and add a sprinkling of cheese on top of each mushroom.
13. Bake uncovered for 15 more minutes. 
14. Place on a platter and serve right away.
15. Garnish with diced green onions if desired.