Jambalaya Stuffed Mushrooms

Shrimp, spicy sausage and flavorful rice packaged in a bite size mushroom cap.

  • 2 lb. large button mushrooms, stems removed and brushed clean
  • Salt and pepper, if desired
  • 1 cup prepared jambalaya rice from mix
  • 3 oz. andouille sausage, finely chopped
  • 3 oz. raw medium shrimp, peeled, deveined, tails removed, finely chopped
  • 1 Tbsp. chopped parsley
  1. Heat oven to 375°F. Lightly spray or oil a rimmed baking sheet. Place mushroom caps on prepared pan, stem side down; season with salt and pepper.
  2. Bake 10-12 minutes until mushrooms release liquid. Remove from oven.
  3. Mix prepared rice with sausage and shrimp.
  4. Flip mushrooms over; fill each with rice mixture mounding generously. Bake 15-20 minutes until mushrooms are tender and shrimp is cooked through.
  5. Refrigerate leftovers.

View Party Plan: Mardi Gras