Cajun Stuffed Mushrooms

EVENTS: SUNDAY FUNDAY
THEME: RECIPES WITH HEARTS

RECIPE: CAJUN STUFFED MUSHROOMS

Cajun Stuffed Mushrooms, an easy to make and satisfying appetizer or starter dish where the filling has added flavour from homemade cajun seasoning.

Sunday Funday

Sunday Funday is a group of Food Bloggers. Every Sunday we  share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in.

Theme: MARDI GRAS (FAT TUESDAY)

This theme suggested is suggested by Sue who blogs at Palatable Pastimes. Truthfully, I nearly gave this theme a skip. I really didn’t know much about the Creole or Cajun food style. But, that led to me doing a bit of research online. What would we do without Google?? Wanted to make a veggie version of Jambalaya but didn’t get any okra. So it was back to the drawing board.

Cajun Seasoning was next on the list. More like using it as a seasoning for roasted potatoes. That plan too changed as hubby kept on reminding me to make stuffed mushrooms. So cajun seasoning went into the stuffing for mushrooms and am I glad I made the dish. Have made this starter/appetizer or side dish thrice.

WHAT IS MARDI GRAS/ FAT TUESDAY?

First of all I must admit that I had no idea that Shrove Tuesday or Pancake Tuesday are the same as Mardi Gras/ Fat Tuesday. So now that is clear, why is it celebrated? Also known as the Carnival or Carnaval, it’s celebrated in many countries around the world, mainly those with large Roman Catholic population. It is the day before the religious season of Lent begins.

Mardi Gras is traditionally celebrated on “Fat Tuesday,” the Tuesday before Ash Wednesday and the start of Lent.  However, In many areas Mardi Gras has evolved into a week-long festival. Brazil, New Orleans and Venice draw many tourists during this festival. Known as Fat Tuesday because of the practice of the last night of eating rich, fatty foods before Lent fasting begins.

During the carnival in New Orleans, it is only right to enjoy classic Cajun and Creole foods that are popular in the state of Louisiana.

SOME MORE MUSHROOMS RECIPES YOU MAY LIKE:

BAKED BREADED MUSHROOMS

MUSHROOMS ON TOAST

PESTO MUSHROOM PIES

MEMBERS OF SUNDAY FUNDAY ARE CELEBRATING MARDI GRAS:

• • A Day in the Life on the Farm: Cajun Nachos
  • Amy’s Cooking Adventures: Muffuletta Sandwich
  • Cook with Renu: Homemade Baked Donuts
  • Food Lust People Love: Pecan Praline Cookies
  • Mayuri’s Jikoni: Cajun Stuffed Mushrooms
  • Palatable Pastime: Bourbon Chicken Wings
  • Sneha Datar : Marble Stuffed Coconut Pancakes

 

CAJUN SEASONING

Cajun Seasoning or Spice is a mixture of spices and herbs that are used in almost all the Cajun dishes. It is readily available in most shops. Even more easier it is to make it at home as usually we tend to the spices and herbs at home.All you need is paprika, garlic & onion powders, dried oregano & thyme, cayenne and pepper along with salt.

Use the seasoning for roasted vegetables, seafood, meat, pasta, chicken, soups,stir fries, dips, salad dressings, etc.

CAJUN STUFFED MUSHROOMS

Usually the stuffing used is cajun spiced sausage meat, crab meat, lobster, fish, etc. However, I used a veggie stuffing. Instead of throwing away the stems of the mushrooms, chopped them up finely. Added some onion,garlic, bell pepper, bread crumbs and cheese along with cajun spice mixture. For added zing, used some hot sauce. Hot sauces are so much a part of the Louisiana Cuisine.

Ingredients Required For Cajun Stuffed Mushrooms

FOR THE CAJUN SEASONING/SPICE:

• Paprika Powder
• Onion Powder
• Garlic Powder
• Cayenne Powder – use according to your taste. Add more for a spicier seasoning.
• Pepper Powder
• Dried Oregano
• Dried Thyme
• Salt

FOR THE STUFFED MUSHROOMS:

• Mushrooms – I have used cremini mushrooms. Use white mushrooms if you want to. Make sure the mushrooms are fairly big so it holds at least a tablespoon of stuffing. If the mushrooms are dirty give them a quick wash and wipe them with a kitchen towel. Never soak mushrooms in water. I have used the mushroom stalks for the stuffing. If you feel that the stalks are not enough, you may need to chop up 1-2 mushrooms finely.
• Onion – peeled and finely chopped. Use white, red or yellow onion.
• Bell Pepper – use any colour. Remove the seeds and pith. Chop finely.
• Bread Crumbs – panko. Use ready made or home made breadcrumbs.
• Hot Sauce – use according to your taste. It also helps to moisten the stuffing.
• Cheese – Grated. I have used a mixture of cheddar and parmesan cheese.
• Cajun Seasoning – add according to your taste.
• Olive oil – for brushing the mushrooms.

FOR THE DIP:

• Sour Cream – I used sour cream, but you can use thick plain yogurt or mayonnaise.
• Garlic – one clove minced. One is enough as remember that the cajun seasoning too has garlic.
• Cajun Seasoning – use according to your taste.
• Lemon Juice

WATCH HOW TO MAKE CAJUN STUFFED MUSHROOMS

 

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A little request:

If you do try this recipe then please either

• add a comment below,
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