I make these for every special occasion...holiday dinners, work occasions, parties, showers, and family get-togethers. People always ask when I show up at any sort of occasion with a covered dish if it's the mushrooms. They make people happy, so they are worth the effort!
Here is what you will need:
White rice (instant works fine), medium size white mushrooms, shredded cheddar cheese, mayonnaise, Parmesan cheese, Tony Chachere's creole seasoning, Tabasco sauce, roll breakfast sausage, and chopped garlic.
1/2 lb. sausage
20-24 medium white mushrooms
1/2 medium onion
1Tbs chopped garlic
1 cup instant rice
1 cup water
1 tsp Tony Chachere's Creole seasoning
1/2 tsp black pepper
Tabasco sauce to taste
1 cup mayonnaise
3/4 cup Parmesan cheese
2 cups shredded cheddar cheese
First, clean your mushrooms however you prefer to do this. I know cooking shows and such advise not to wash mushrooms...to wipe them off, but I see dirt on mushrooms and I am not eating dirt and since I don't believe 'brushing' them really cleans them, I do rinse mine off and immediately dry them on paper towels. Now, you will need to hull them out. I use the small end of a melon baller for this. Spray a baking dish with cooking spray and place them in the dish touching. As you can see, I had one or two too many, but they tend to shrink a little when they cook and all fit fine.
Now you will chop the stems from the mushrooms, 1/2 of a medium size yellow or white onion and add them to a pan with 1/2 of the roll of sausage and 1 Tbs of minced garlic. Brown all of this well, breaking up the sausage along with the pieces of mushroom and onion. Sprinkle 1 tsp of the Tony Chachere's seasoning, 1/4 tsp. of black pepper. Add 1 cup instant white rice and 1 cup water. Bring to a simmer, turn heat to low and cover for about 10 minutes or until rice is tender and water is absorbed.
Add 1 cup mayonnaise, 3/4 cup Parmesan cheese and about 3-5 dashes of Tabasco sauce, depending on how spicy you like your food. Mix all of this together until it is well incorporated.
Use a spoon to fill the mushrooms up with the sausage/rice mixture. You might have more filling than you need, but I can usually go back and really mound it up and pack it firmly into the mushrooms. Sprinkle the top with a generous amount of shredded cheddar cheese or whatever cheese your family likes best. Place in a preheated 350 degree oven for 30-35 minutes or until the cheese is melted and just starting to brown.