Jambalaya Stuffed Mushrooms

Shrimp, spicy sausage and flavorful rice packaged in a bite size mushroom cap.

Serves: 16Prep: 20 minutesCook: 40 minutesTotal: 1 hourDifficulty: Easy

Serves: 16


  • 2 pounds large button mushrooms, stems removed and brushed clean
  • Salt and pepper, if desired
  • 1 cup prepared jambalaya rice from mix
  • 3 ounces andouille sausage, finely chopped
  • 3 ounces raw medium shrimp, peeled, deveined, tails removed, finely chopped
  • 1 tablespoon chopped parsley


  • Heat oven to 375°F. Lightly spray or oil a rimmed baking sheet. Place mushroom caps on prepared pan, stem side down; season with salt and pepper.
  • Bake 10-12 minutes until mushrooms release liquid. Remove from oven.
  • Mix prepared rice with sausage and shrimp.
  • Flip mushrooms over; fill each with rice mixture mounding generously. Bake 15-20 minutes until mushrooms are tender and shrimp is cooked through.
  • Refrigerate leftovers.