We’ve outlined all the ingredients and directions for you to make the perfect Andouille and Cornbread Stuffed Mushrooms. This dish qualifies as a Easy level recipe. It should take you about 1 hr to make this recipe. The Andouille and Cornbread Stuffed Mushrooms recipe should make enough food for 24 stuffed mushrooms.
You can add your own personal twist to this Andouille and Cornbread Stuffed Mushrooms recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Andouille and Cornbread Stuffed Mushrooms recipe.
Ingredients for Andouille and Cornbread Stuffed Mushrooms
- 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped onion
- Kosher salt and freshly ground black pepper
- 1/2 cup cooked and finely chopped andouille sausage
- 1/2 cup grated Cheddar
- 2 tablespoons chopped pickled jalapenos
- 2 tablespoons chopped scallions
- 1 cup crumbled cornbread
Directions for Andouille and Cornbread Stuffed Mushrooms
- Preheat the oven to 425 degrees F.
- If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
- Heat the butter over medium-high heat. Add the chopped mushroom stems, bell pepper and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
- Add the Cheddar, jalapenos and scallions to the cooled mushroom stem mixture. Stir in the cornbread until well moistened.
- Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
Cookware for your recipe
You will find below are cookware items that could be needed for this Andouille and Cornbread Stuffed Mushrooms recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Mushroom – A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.The standard for the name “mushroom” is the cultivated white button mushroom, Agaricus bisporus; hence the word “mushroom” is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. “Mushroom” also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.Forms deviating from the standard morphology usually have more specific names, such as “bolete”, “puffball”, “stinkhorn”, and “morel”, and gilled mushrooms themselves are often called “agarics” in reference to their similarity to Agaricus or their order Agaricales. By extension, the term “mushroom” can also refer to either the entire fungus when in culture, the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms, or the species itself.
