Cooking Louisiana  -  Stuffed Mushrooms

If you're a mushroom lover you'll love this Stuffed Mushroom Recipe. Stuffed Mushrooms are a great appetizer. What's nice about Stuffed Mushrooms is that you can get as creative as you want with it.
So far, I've grilled and fried these. Grilled was better to me.

Button Mushrooms (as many as you need)
Fresh Cajun Pork Sausage
Olive Oil
Diced onion (optional)
Creole Seasoning

Wash mushrooms, pull stems and using a very small spoon or the end of a potato peeler scrape out the brown fiber and a small portion of the white flesh where the stem was connected. This will form a nice "cup" to hold the stuffing. Be careful, it's easy to break the mushroom.

Coat the mushrooms with olive oil, place them top down on something and sprinkle a little Creole Seasoning at the bottom of the cup.

Add a little diced onion


Remove the sausage from the casing (if it's in one) and gently fill the cup until it's just above full. Keep this in mind, the more stuffing you use the less the mushroom flavor will stand out.









Grilled:

Place the stuffed mushrooms in a small pan stuffed side up. Add enough water to just cover the bottom of the pan. Brush a little barbecue sauce on them and let them cook. Cook them over a medium hot spot on the grill. Brush them every five minutes with a little sauce and a bit of the water in the pan. Mushrooms dry out quick so keeping them moist during cooking is good to do.

Fried:

Use the same method as you would with Fried Onion Rings.