These gluten-free morsels are tangy and will tantalize the tip of your tongue. But if you thrive on five-alarm foods that virtually disintegrate your taste buds, then use gluten-free hot sausage and add more Cajun seasoning.
Preparation time: 15 minutes
Cooking time: 35 minutes
Yield: 24 mushroom caps
Nonstick cooking spray
16 large mushrooms
1/2 pound spicy sausage
1 cup chopped onion
1/4 cup minced green pepper
1/2 teaspoon garlic powder
3/4 teaspoon Cajun seasoning
2 teaspoons dried parsley flakes
1/2 teaspoon cumin
1 cup mayonnaise
3/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees. Line an 8-x-11-inch baking dish with foil; spray the foil with nonstick cooking spray.
Clean the mushrooms, removing the stems. Set the caps aside. Chop the stems.
In a large skillet, brown the sausage, onion, green pepper, and mushroom stems over medium heat, breaking the meat up with a fork. Stir in the garlic powder, Cajun seasoning, parsley flakes, and cumin.
Pile the stuffing into the mushroom caps. Set the caps, stuffing side up, in the prepared baking dish.
In a small bowl, stir together the mayonnaise and Parmesan cheese. Spoon the mixture on top of each mushroom cap.
Bake the mushrooms at 350 degrees for 35 minutes, or until the cheese is golden.
Per mushroom: Calories: 8; Total fat: 7 g; Saturated fat: 2 g; Cholesterol: 7 mg; Sodium: 143 mg; Carbohydrates: 1 g; Fiber: 0 g; Sugar: 1 g; Protein: 2 g
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Source:http://www.dummies.com/how-to/content/how-to-make-glutenfree-cajun-stuffed-mushrooms.html
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