Andouille-Sausage Stuffed Mushroom Caps


Recipe: Andouille-Sausage Stuffed Mushroom Caps

Summary: These just have a flavor that comes through all on their own.


  • 24 fresh mushroom caps, stems removed and reserved
  • 2 tablespoons olive oil
  • ¼ cup chopped shallots
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves, minced
  • 1 pound Andouille sausage, chopped
  • ¼ cup dry white wine
  • ¼ cup ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 egg, beaten
  • salt and freshly ground pepper
  • garnish, minced chives, chopped scallions or parsley

For recipe instructions visit Bourbon and Boots by clicking here!


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