Tweet
Yes, I'm a N'awlins cajun boy, and that is how I cook. Hope you guys enjoy this little diddy. It's a variation on some stuffed mushroom recipes I've seen on the web.
Ingredients:
Approx. 30 medium white mushrooms with stems
2/3 cup fresh parsley, stems removed. (should make about a 1/4 cup chopped)*
1/2 lb. jimmy dean hot pork sausage
1/2 red onion- chopped
1/2 green pepper- finely chopped
3 fresh garlic cloves- minced*
3 tbls olive oil
1 tsp tony chachere's more spice seasoning (regular tony's will do for you pansies)
1 tsp paprika
6 oz. brie (I use wee brie, it's my favorite brand)
*Don't skimp on the parsley and garlic. USE THE FRESH STUFF!
Remove and chop the stems from the mushrooms. Set caps aside.
In a large skillet over medium heat, combine oil, green pepper, onion, garlic and stems. Stir frequently until onions lose their color and become soft.
Add sausage, tony's and paprika and cook until sausage is well browned, breaking apart sausage as it cooks. Remove from heat.
Add brie and chopped parsley while mixture is still warm, and mix together until consistency is even.
Stuff mushroom caps with between a heaping tsp. and a heaping tbls. of mixture, depending on size of cap.
Place mushrooms into a crockpot, stuffing side up, and heat on high for 2 to 2.5 hours until mushrooms are at desired texture.
Place mushrooms on a serving plate, dust with a bit more paprika for presentation, and enjoy!
I made these for game night at my house this week and they were a hit! Lemme know what you guys think!
Ingredients:
Approx. 30 medium white mushrooms with stems
2/3 cup fresh parsley, stems removed. (should make about a 1/4 cup chopped)*
1/2 lb. jimmy dean hot pork sausage
1/2 red onion- chopped
1/2 green pepper- finely chopped
3 fresh garlic cloves- minced*
3 tbls olive oil
1 tsp tony chachere's more spice seasoning (regular tony's will do for you pansies)
1 tsp paprika
6 oz. brie (I use wee brie, it's my favorite brand)
*Don't skimp on the parsley and garlic. USE THE FRESH STUFF!
Remove and chop the stems from the mushrooms. Set caps aside.
In a large skillet over medium heat, combine oil, green pepper, onion, garlic and stems. Stir frequently until onions lose their color and become soft.
Add sausage, tony's and paprika and cook until sausage is well browned, breaking apart sausage as it cooks. Remove from heat.
Add brie and chopped parsley while mixture is still warm, and mix together until consistency is even.
Stuff mushroom caps with between a heaping tsp. and a heaping tbls. of mixture, depending on size of cap.
Place mushrooms into a crockpot, stuffing side up, and heat on high for 2 to 2.5 hours until mushrooms are at desired texture.
Place mushrooms on a serving plate, dust with a bit more paprika for presentation, and enjoy!
I made these for game night at my house this week and they were a hit! Lemme know what you guys think!
Comment