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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


  • 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.